Mushroom and Chicken Soup
March 2nd, 2008 by admin¼ cup butter
½ cup all-purpose flour
2 cups milk
2 cups chicken stock
pinch of ground mace
1 cup chopped mushrooms
¼ cup finely chopped cooked chicken
1 mushroom, thinly sliced, to garnish
toast to serve
Melt the butter in a large saucepan, then remove from the heat and
stir in the flour. Add the milk, stock and mace and stir over a gentle
heat until thickened and smooth. Simmer for 2 minutes. Add the
mushrooms and chicken to the soup and return to the boil. Garnish
each bowl of soup with a few slices of mushroom. Serve with fancy
shapes cut from toast with a biscuit (cookie) cutter.
For babies aged 6 months to 1 year: strain off 1 tablespoon of the
chicken and mushroom pieces. Blend with extra fresh vegetables, if
available, adding sufficient soup to make the correct consistency.
Posted in Soups |