• 20g butter
• 100g mushrooms, shredded
• 1 carrot, shredded
• 200g minced chicken
• 1/2 cup boiled peas and corns
• 1 medium onion, chopped finely
• Salt and pepper as per taste
• 150 ml cooking cream
• 3 tsp cornstarch
• Few strands of rosemary leaves
• 1-2 tsp soya sauce
• Sumac powder
• Cayenne pepper
If you don't have the above ingredients, you may add finely chopped dill, mint and coriander leaves.
Take a Dutch pot or a soup pot.
Add butter on a medium flame. Allow the butter to melt.
Add chicken, pepper and salt and cook until well done and water evaporates.
Now add shredded mushroom and carrot. Cook for 2 minutes.
Add boiled and mashed peas and corn. Pour 1.5 glasses of water and cook for 5 minutes.
Now add fresh cooking cream, cook until boils.
Once it boils, add rosemary leaves. Add the optional ingredients now.
Whisk the cornstarch in half cup water and add it to the soup and whisk briskly, no lumps to be formed and a creamy texture is reached.
Add soya sauce and whisk. Close and cook for 2-3 minutes.
Sprinkle some basil or fresh chopped coriander leaves or mint leaves and serve hot.
Delicious and healthy mushroom chicken creamy soup is ready to be served along with some nice butter toasted breads.
Firdaus Noorain is a food vlogger, entrepreneur, food columnist and recipe creator by hobby and Managing Director of Bake'In by profession.