Sunday, 3 April 2011

Chicken, Mushroom and White Wine Soup

A vague recipe with some terrible puns.

It has been a whole month since we last spoke, so it's about time for a recipe or two. This one is a funny one: After making Jamie's Spaghetti Tetrazzini for some lovely friends of mine (I thoroughly recommend it), I had a couple of chicken thighs and some mushrooms left over. Normally, I like to be measured and careful when making food, but this time I really wasn't in the mood – so it was very much an Oliver-esque case of 'whack in' a bit of this, a lug of that, and a spaloosh of the other.

Happily enough, it worked out rather nicely, but due to my disposition of the moment, I hadn't written down any measurements and quantities, or taken any photos.

What I'm doing is going the long way round apologising for the vagueness of the following recipe. It is unscientific and less then academic, I know, but hopefully the proof of the pudding is in the eating.

Try it (don't be a chicken), and if it is anything less than souper (couldn't resist!), then feel free to send me an email of complaint. Let me know how mush-room for improvement there is. And have an egg-selent Easter too.


(No more terrible yolks, I promise...)

Chicken, Mushroom and White Wine Soup

Time: 20 – 30 Mins

Serves: 3 – 4

Cost: £0.83 per serving (approx)


  • 2 chicken thighs, skinless and boneless

  • A good handful of closed cup mushrooms (or version of choice)

  • Half a white onion

  • ½ litre chicken stock

  • A splash of double cream (50-100ml?)

  • 200ml white wine (thereabouts)

  • Dried Rosemary and sage

  • Olive oil

  • A knob of butter

  • 1-2 tbsp plain flour

  • Salt and black pepper


  1. Roughly chop the onion into small pieces and chop your chicken thighs into small bite-sized pieces. Clean the mushrooms and tear into smaller pieces. Get a a good sized sauce pan on a medium heat. Add a lug of oil and a knob of butter.

  2. Add the chicken pieces to the pan, then season with salt, pepper, sage and rosemary. Stir it around a bit, and once the chicken is beginning to brown add the onion.

  3. Let the chicken and onion cook for around 5-10 minutes, until the chicken has browned and the onion has softened, and then add the mushrooms. Meanwhile, make up your chicken stock.

  4. Add 1 tbsp of flour, the white wine and the chicken stock to the sauce pan.

  5. Turn the heat up, add the cream, and bring to the boil. Reduce the heat to bring the soup to a simmer and then season well with salt and pepper.

  6. Allow to simmer for 15-20 mins. If the soup is still too watery at this stage, add more flour and mix it in well.

  7. Check the chicken is cooked through, taste the soup, and season if necessary. Serve and enjoy!

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