Creamy Chicken soup with Oyster Mushrooms

Some time ago I started a chicken soup quest and I still haven’t found what I was looking for (hmm….that could be a great song title ;)) but I found one that comes very close. So, here is

Funky (fungi) Chicken soup:

World kitchen, serves 4, entrée or main course, soup, light

Preparation time in minutes:
30 minutes

Contains per single serving:
Energy 250 cal - protein 12 g, fat 18 g – carbohydrates 8 g

Ingredient’s:
50 g butter
25 g flower
1 litre chicken stock (homemade or bought)
150 g Oyster mushrooms
100 g smoked chicken breast
1 egg yolk
100 ml cream
Salt
Pepper
Nutmeg
Lemon juice
Fresh Basil

Method:
Melt half of the butter in a soup-pan and stir in the flower. Bake this on a low heat for 2 minutes. Add half of the stock and bring it to the boil while stirring gently until you get a nice thick soup. Add the rest of the stock, just little splashes at a time. When it’s all in, bring the soup to a boil and let it simmer for 5 minutes. Wipe clean the oyster mushrooms and cut them in pieces. Melt the remainder of the butter in a frying-pan and sauté the mushrooms for 3 minutes over a high heat. Sprinkle with salt and pepper. Remove the mushrooms from the pan and keep them warm in tin foil. Cut the chicken breasts into thin slices and after that cut them up again so you are left with just small strips of chicken. Put the egg yolk in a bowl, add the cream and whisk slightly. Add some spoonfuls of hot soup to the mixture (don’t forget to stir). Now add the mixture (while you stir) to the soup. Keep stirring until the soup becomes velvety and thick. Make sure it doesn’t boil again. Add some salt, pepper nutmeg and lemon. Just add the seasoning to suit your own taste. Cut the basil into small strips. Divide the soup over four bowls. Place a pile of mushroom, chicken and basil in the center of each bowl.

Enjoy your soup!