Cream of chicken and mushroom soup



material:

1 tablespoon olive oil
8 ounces boneless, skinless chicken, cut into 1-inch pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
3 garlic, minced
8 ounces mushrooms, sliced
1 onion, diced
3 carrots, peeled and diced
2 celery
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken broth
1 bay leaf
2 tablespoons chopped fresh parsley leaves
A rosemary

practice:

1, with a large pot heat the olive oil over medium heat. Join and pepper, add the chicken in the pan and cook until golden, about 2-3 minutes; standby
2, with the soup pot, heat butter over medium heat. Add garlic, mushrooms, onions, carrots and celery. Stirring occasionally, about 3-4 minutes. Stir in thyme and saute for about 1 minute.
3. Add flour until lightly browned, about 1 minute. Add chicken broth, bay leaf and chicken, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
4, add salt and pepper, when it reaches the desired consistency, complete
Alternatively coupled with parsley and rosemary

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