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Ingredients

For the stock

  • 1 chicken carcase
  • 1 bayleaf

For the soup

  • 500Gms closed cup mushrooms - cleaned and sliced
  • 2 onions - chopped
  • 1 large clove of garlic - chopped
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • To finish
  • 100 ml single cream

Method

  • STEP 1
    Boil the chicken carcase and bayleaf until you have 2lts of stock.
  • STEP 2
    Remove carcase and bayleaf and sieve the liquid to remove andy solids.
  • STEP 3
    In a clean soup pan, add the olive oil, chopped onion and garlic and cook for 10 mins.
  • STEP 4
    Add the mushrooms and stir to mix. Add flour to the pan and coat everything well.
  • STEP 5
    Add the warm stock and bring to the boil and simmer for 15 mins.
  • STEP 6
    Remove from the heat and blend with a handblender until almost smooth. Add any leftover chicken cut into small chunks.
  • STEP 7
    Add the cream and stir to mix it in. Season to taste and serve with crustini.
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