About this recipe:This soup is delicious and warming. One chicken thigh, a few carrots, a couple of sticks of celery, a medium onion, and some lovely mushrooms - hey presto wonderful mushroom soup. You could use left over Christmas turkey instead of chicken. It's foolproof.
Make a good chicken stock with the thigh like so: Put the chicken in a heavy pan or pressure cooker (this is what I use). Add the onions, carrots, celery, water plus salt and pepper. Bring to the boil then lower the heat to simmer for a good 40 minutes, or if you use a pressure cooker about 20 minutes.
While the stock is cooking slice the mushrooms and put in a pan with the butter.
Fry the mushrooms in butter until just soft then stir in a tablespoon of plain flour add a splash of sherry and season to taste. Heat very gently for a few minutes. (Don't worry if it goes a little lumpy at this stage.)
Remove the chicken from the stock and reserve for another recipe. Pour the stock through a sieve into the pan with the mushrooms.
Then blend the mixture with a hand-held blender.
Taste for seasoning then add the cream, stirring gently. Reheat the soup until it just comes to simmer. If you don't use the sherry grate a little nutmeg in instead. Garnish with parsley.
I kept the chicken from the stock for my next recipe, Mini stuffed peppers. So keep the veg and chicken to stuff the peppers.
If you have your own favourite stock recipe, use that instead of mine. It needs to be a good strong one as mushrooms can be bland.