Chicken, Leek, and Mushroom Soup
Ingredients
- 1 kilo chicken breast fillets. skinless. cut into bite-sized pieces
- 3 cups chopped leeks
- 4 cups mushrooms. quartered
- 1 teaspoon olive oil
- 3 cloves garlic. minced
- 3 cups chicken stock
- 1/3 cup Dry White Wine
- ½ cup plain flour
- 2 ½ cups semi skimmed milk
- 2 tablespoons dry sherry
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
Accompaniment
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Description
When served with a nice homemade crusty bread this soup is just what the doctor ordered, it is one of our favourite soups, and in all honesty does make a splendid opening to any autumn and winter dinn
Method
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1
Coat a large Dutch oven (A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid, I use a casserole dish or a cast iron pan like La Creuset). With the olive oil, place over a medium-high heat until hot.
Add the leek, chicken, garlic, and sauté 10 minutes, add the mushrooms, and sauté 5 minutes.
Add the stock and wine bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
Place the flour in a small bowl, gradually add the milk, stirring with a wire whisk until well blended, and add to the soup, stir it well in to avoid any lumps.
Cook over a medium heat for 10 minutes or until thickened, stirring constantly, stir in the sherry, salt, and pepper.
Serve and Enjoy!
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