Friday, September 20, 2013

Chicken and Mushroom Soup with Cream Style Corn

A nice and hot soup is just perfect for a cold day. And if it can be made quick and easy, nothing like it.This soup is an excellent appetizer for family gatherings.

Cooking time :15 minutes
Serves- 4

Boneless chicken pieces- 1lb- small pieces
Mushrooms- 1 cup
Cream style cormn- 1 tin
Celery- 2 finely sliced
Ginger garlic paste- 1 tspn
Pepper corns- 1 tspn
Garam masala- 1/2 tspn or less
Unsalted butter- 1 tblspn
Coriander leaves- finely chopped
Salt to taste

Method of preparation
Melt the butter in a pan and add the ginger garlic paste, pepper corns, garam masala and salt and sauté for 5 minutes in medium flame.
Now add the chicken pieces and required amount of water and cook till the chicken gets cooked.
Add the celery and mushrooms and cook for another 5 minutes in medium flame.Take about 1/2 cup of chicken vegetable mixture from the pan and grind the mixture.
Transfer the mixture from the blender back to the pan, add the cream style corn in to it and simmer for 5 minutes.
Garnish with chopped coriander and serve hot.

The vegetarian version of this soup can also be made by adding carrot or cauliflower instead of chicken.

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