Step-by-Step Guide to Make Speedy Best Cream of Chicken & Mushroom Soup

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Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, best cream of chicken & mushroom soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Best Cream of Chicken & Mushroom Soup is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look wonderful. Best Cream of Chicken & Mushroom Soup is something which I've loved my whole life.

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To get started with this recipe, we must prepare a few ingredients. You can have best cream of chicken & mushroom soup using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Best Cream of Chicken & Mushroom Soup:

1. {Make ready of List 1.
2. {Prepare 100 grams of chicken finely chopped (pre cooked with pepper & salt).
3. {Make ready 100 grams of mushrooms( thinly sliced).
4. {Get 1 of spring onions ( finely chopped).
5. {Take 5 cup of water.
6. {Prepare 2 of knorr chicken stock cubes.
7. {Prepare 1/3 tsp of ground black pepper.
8. {Prepare 1/2 tsp of garlic powder.
9. {Take 2 pinch of dried oregano.
10. {Prepare 1 tsp of onion paste.
11. {Make ready of salt.
12. {Get of List 2.
13. {Get 200 grams of cream.
14. {Take 3 tsp of milk powder.
15. {Take 1 tsp of butter.
16. {Prepare 3 tbsp of flour.

All made FAST without compromising on flavour! All of the chicken recipes in this round up have been made time and time again around the world by so many readers over the last two years since starting Cafe Delites. Heat the butter in a saucepan. Add the leeks, celery and garlic.

Steps to make Best Cream of Chicken & Mushroom Soup:

1. In a sauce pan pour water, bring to boil,add chicken stock cubes & boil until dissolves..
2. Add all other ingredients except list-2. Cook for 10 minutes in medium heat..
3. Mix flour with milk powder & a little water to dissolve. Add the mix, cream & butter & cook for 10min more..
4. Remove from heat & serve with squeezed fresh lemon juice..

Sauté very gently for several minutes, making sure nothing takes on any colour, until the leeks are translucent and soft. Pour in the chicken stock and the milk. Sprinkle over the flour, and cook over low heat for a few minutes, stirring all the time. Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil. Pour the soup into a food processor or blender in batches and puree until smooth.

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