1/2 teaspoon butter
1 chicken breast, boiled and cut into pieces
2 cloves garlic, chopped
600 g mushrooms, chopped
3 teaspoons chicken broth
3 tbsp fresh tarragon
Salt and pepper
2 teaspoons heavy cream
1 chicken breast, boiled and cut into pieces
2 cloves garlic, chopped
600 g mushrooms, chopped
3 teaspoons chicken broth
3 tbsp fresh tarragon
Salt and pepper
2 teaspoons heavy cream
How to:
Add the onion and chopped garlic and continue cooking for another 5 minutes.
Add the mushrooms to the pot and sauté for 5-10 minutes, until softened.
Add the chicken stock and fresh tarragon. Reduce heat and season with salt and pepper to taste.
Cover the pot and let the soup simmer for about 25 minutes, so that the aromas and flavors of the ingredients can combine.
Finally, add the cream and stir. Continue cooking until the soup is well heated through, without letting it boil.
Serve the soup hot and enjoy its rich, creamy flavor.
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