Creamy chicken is enhanced by the warm flavours of sherry, thyme and Worcestershire sauce in this super-fast dish, made from fresh ingredients in under half an hour. Serve with chunks of toasted walnut bread. Delicious!
For chicken, use rabbit.
Autumn mushroom and artichoke soup Omit the chicken. Fry the onion, garlic and celery in the oil with 2 peeled and chopped Jerusalem artichokes. Stir in 200g chopped, mixed mushrooms with 1 tbsp chopped fresh sage or 1 tsp dried. Add 150ml dry cider and 500ml vegetable stock, made with a stock cube. Season to taste and simmer for 5 minutes, then purée. Add a small spoonful of half-fat crème fraîche to each bowl. Accompany with Chilli Bean Wraps.
Loved this soup. Kept some of the mushrooms separate and added them at the end. This made the soup a bit chunkier. Will definitely make again - 13 May 2014
I loved this soup! I didn't add the celery or sherry. I didn't quite make it as above but basically put everything in together. I did step 1 and 2 but only pureed half of the soup. I added all of the creme fraiche at the end and warmed it up. I will be making this again! - 02 Oct 2012