00:06well hello there folks and a very warm welcome back to what's for tea and as usual it's lovely
00:11to see you and i hope that i find you well and as you can see this week i have
00:16made this beautiful
00:17chicken and mushroom creamy soup now i'm not going to lie it doesn't look like the best soup
00:22in the world but see the flavor in this is just unreal so let me show you how i'm putting
00:28this
00:28one together so grab yourself a large pan and you'll need two or three tablespoons of oil whatever
00:34oil you like get that nice and warm then we're going to add one large chopped onion as well so
00:41just pop that into your pan and you want to let this cook until it's softened so it might take
00:46you
00:46four or five minutes just to get nice and soft then you can move on and add everything else i'm
00:53going to
00:53add some garlic i've just sliced my garlic but you can mince this or chop this you know whatever
00:59you like we do like chunky bits of garlic so i've just sliced mine so pop that in and let
01:04that cook
01:05again for about another minute just to soften up and then i'm going to add my chicken so these are
01:11just chicken breasts which i've cut you know quite small into bite size pieces this is about two large
01:17chicken breasts and you want to let these cook with your onions and garlic until no pink remains
01:24obviously they don't have to be fully cooked because we are going to let them boil away in the
01:28stock as well but just give them a good five or ten minutes just so that you don't see any
01:33pink
01:33for herbs i'm going to add rosemary thyme and i'm also going to add some sage as well but again
01:40you
01:40can use whatever you know herbs you think complements your own chicken and mushroom so i'm going to throw
01:46these in as well and give that you know a really good stir around and let this sit again for
01:52about
01:52a minute or two just to let the lovely aroma and flavor come out of those herbs and i'm also
01:58going
01:58to add some salt and pepper as well you can add as much or as little of this as you
02:03like according
02:03to your own taste you will want a wee bit of salt and pepper though otherwise it may be quite
02:08bland
02:09so i've got about half teaspoon of each and again i'm just going to stir these in and let them
02:14sit
02:14for about a minute and then i'm going to go in with my mushrooms i am just using basic white
02:20mushrooms but you can use whatever mushrooms or combination of mushrooms you prefer but just be
02:26quite gentle with them you don't want to smash them all you know break them all up at this stage
02:31you can be a wee bit rougher with them as they cook but initially they're quite fragile so just give
02:37them
02:37a good stir around and let them sit in your pan and then to this i'm going to add some
02:42worcester sauce
02:43as well you don't need to add this i like to add it because it gives a wee sour kick
02:48to what is a
02:49very creamy soup and i'm going to combine some single cream in my glass along with some corn flour
02:56or cornstarch you can use plain flour you know if you don't have any cornstarch so just combine these
03:03two and then sit this to the side give your mushrooms and chicken a good stir around everything
03:09should be nice and soft by now so i was quite happy with this and i'm going to add in
03:14my chicken
03:15stock or chicken broth use whatever you prefer these are just a couple of stock pots i've dissolved
03:21into my water and again just give it a gentle stir around
03:28very very easy like i said not the prettiest soup in the world but the flavor is really really nice
03:34so pop your lid on you want to give this a gentle simmer for about 10 minutes make sure you've
03:40got a
03:40nice low heat you don't want this furiously bubbling away when you add in your cream and your corn flour
03:47so just add these in this is the last thing to go in and give again just a nice gentle
03:53stir around make
03:54sure it's a nice low heat as low as you can get it and we're just going to pop your
03:59lid back on for the
04:01last 10 minutes along with a small handful of chopped parsley as well so pop your lid on like
04:07i said very very low heat you just really want to warm the cream through and thicken everything up
04:13which will take you about 10 minutes now it looks like mine's is furiously bubbling there but it was
04:18just the heat that had built up in the pan now you can turn it off you know just keep
04:22this going until
04:23it's thick enough for you this was thick enough for me and if you like a really really thick soup
04:29you can add you know some more corn flour or some more flour but like i said this was thick
04:34enough
04:34for me and all you have to do now is serve so i'm just going to pop this into a
04:39bowl and it doesn't
04:40need anything else but i am going to add a wee bit of cream on the top a couple of
04:44croutons
04:45and an extra wee bit of parsley as well just to make it pretty for the youtube picture so do
04:51let me know
04:52what you thought of that one like i said not the prettiest soup in the world but oh my goodness
04:56the flavour is intense you know it's so so nice so thank you once again for watching
05:01and a huge thank you as usual to the supporters of the channel over on my patreon page and to
05:08the
05:08channel members here on youtube for anyone who has left me a thumbs up or shared the videos or
05:14anyone who has bought me a coffee using the buy me a coffee link or left a super thanks donation
05:20on the channel everything that you do is very much appreciated i do appreciate every single one of
05:27you and i will catch up with you during the week back here on what's for tea so until then
05:31take care
05:32and bye for now bye now
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