Cut mushrooms into thin slices and set aside. * In a jug, add chicken stock, cream, whisk well and set aside. * In a pot, add butter, olive oil and let it melt. * Add onion, garlic and sauté for ...
Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside. In the same pan, add a little more oil and fry ...
Add the mushroom and cook until soft ... Add the stock and simmer for five minutes, then add the cream and parsley. Allow to cool slightly, then iquidise until smooth in a blender.
In a large soup pot, heat olive oil over a medium heat. Fry chicken until opaque, then remove and set aside. Add leeks, garlic, thyme and nutmeg to the pot. Cook until leeks are soft. Remove and ...
The next time you want a particularly comforting soup, opt for one that's cream-based. These heavy soups aren't the best for a low-calorie diet, but they're perfect for warming you on a cold night.