Creamy Chicken & Porcini Mushroom Soup (paleo. gf. df & vegan option)

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RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 4

Creamy chicken and porcini mushroom soup is a simple hearty soup is perfect for cooler days, providing warmth and nourishment in every spoonful. The rich, earthy porcini mushrooms complement the velvety texture of creamy chicken soup, offering a savoury and comforting umami flavour.

Ingredients:

4 sprigs parsley, fresh
1 carrot
1 celery stalk
1 brown onion
4 cups mushrooms
2 tbs porcini mushrooms, dried
500g chicken thigh
3.5 cups chicken broth, or stock
3 tbs butter, grassfed or olive oil for vegan option
1/2 tsp black pepper, ground
1 tsp salt
4 tbs plain flour, gluten free

OPTIONAL

potato
zuchini
vegetables of choice
omit chicken and add more mushrooms for vegan option

Method:

  1. Place the parsley, carrot, celery, mushrooms, porcini mushrooms, onion into a food processor and roughly chop.

  2. Place butter into saucepan on medium heat and add vegetables and sauté for 5 minutes.

  3. Add chopped chicken (3cm pieces), pepper, salt and flour into the saucepan and stir continuously for 2 minutes then add the bone broth/stock and simmer for approximately 20-30 minutes until chicken is cooked through over medium heat,

  4. Serve with label or yoghurt with fresh herbs, I use chives or parsley.

Enjoy x