Serves 4
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Mushroom soup, on its own, has a lot of texture and bite. However, if it gets a bit too much overtime. To change up the mouthfeel, and overall taste and texture, simply add chicken and potatoes.


  • 1.2 kg whole broiler hen
  • 1 medium brown onion (150 g) chopped coarsely
  • 2 clove garlic, crushed
  • 300 g Swiss brown mushrooms, halved
  • 300 g button mushrooms, halved
  • 10 g dried porcini mushrooms
  • 1 stalk celery (150 g), trimmed, chopped coarsely
  • 2 medium potatoes (400 g), chopped coarsely
  • 1 litre (4 cups) water
  • 2 cup (500 ml) chicken stock
  • 300 ml pouring cream
  • 1/3 cup loosely packed fresh chervil or coriander leaves

Rinse chicken under cold water; pat dry, inside and out, with paper towel. Trim excess fat from chicken; place chicken in a 5-litre (20-cup) slow cooker. Add onion, garlic, mushrooms, celery, potato, the water and stock. Cook, covered, on low, about 10 hours.


Remove chicken from cooker; when cool enough to handle, discard skin and bones. Shred chicken coarsely.


Using a stick blender, blend soup in cooker until smooth; stir in cream and shredded chicken. Cook, covered, on high, for 10 minutes or until hot. Season to taste. Serve soup sprinkled with chervil and drizzle with a little extra cream, if you like.

Photo: bauersyndication.com.au

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