Recipe-Chicken MushroomSoup

Light in calories yet richly flavoured & great for all sorts of occasions

Ingredients - Serves 4 Cook time: 50 minutes • 1 cooked chicken (or turkey) carcass plus 1 cooked chicken breast or fillet • 1tbsp olive oil • 1 large onion, chopped • 2 cloves garlic, chopped & 2 large sprigs parsley • Juice and grated rind 1 lemon • ½ tsp Worcestershire sauce • 2-3tbsp dry sherry or dry white wine • 175g button mushrooms, finely sliced Method 1. Place carcass in roasting tin, broken up into 2 or 3 pieces, roast for 15 mins at 200C/400F/gas Mark 6. 2. Heat the oil in large saucepan and fry the onion and garlic until translucent and softening but not coloured. Add parsley stalks, lemon rind and half the juice, the sauce, sherry/wine and seasoning. 3. Add the roasted carcass and about 1 litre/2¼ pints water to cover. Cover and bring to the boil. Simmer for about 30 minutes or until the stock is well flavoured and there is at least 750mls/1¼ pints liquid left. 4. Strain the stock through a clean muslin cloth. Return liquid to the pan, add the sliced mushrooms, the rest of the lemon juice, the ch opped cooked chicken, and half the parsley, chopped. Bring to the boil and simmer for 2-3 mins. 5. Season to taste and sprinkle on the remaining parsley before serving with Melba toast or fresh granary bread. Tip: A little glug of good sherry will not go amiss!!

Cookery Courses for all Why not give a Voucher for the perfect gift? Contact Alex 01243 532240 www.cookwithalex.co.uk