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.
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.
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