The best comfort soup with chicken breast, mushroom and potatoes that enhances the creaminess and body.
5.5 OZ / 150 G waxy potatoes
5.5 OZ / 150 G onion
10.5 OZ / 300 G button mushroom
1 EA chicken breast
28 OZ / 800 ML chicken stock
5.5 OZ / 150 G cream
2 TSP salt
1 TSP pepper
Peel the potatoes and onion and cut into rough pieces. Clean the mushrooms and dry as required with kitchen paper. Prepare your chicken by cutting into small cubes and arranging in the deep steaming tray.
Add your mushrooms, onion and potato to the mixing bowl and with the measuring cup inserted, chop for 10 seconds / speed 5. Scrape down the sides of the mixing bowl.
Add your chicken stock to the mixing bowl and insert your deep steaming tray. Cook your soup for 30 minutes / 220°F|105°C / speed 2.
Once cooked, remove the deep steaming tray from the mixing bowl and add your cooked chicken into the mixing bowl. Add your cream, salt and pepper then blend your soup for 1 minute / speed 10 with the lid attached and the measuring cup in place.
Season again to taste with salt and pepper. Divide the soup between deep bowls, garnish with parsley and some fried mushroom.
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