You will need
1 tablespoon olive oil
1 leek, washed, finely sliced
200g button mushrooms, finely sliced
2 cloves garlic, finely chopped
1 litre chicken stock
200g skinless chicken breast fillet, sliced
60g Light Cream Cheese, softened
Salt & pepper to taste
Chopped chives and crusty bread to serveMethod
HEAT oil in a large saucepan over medium heat. Add leek, mushrooms and garlic. Cook for 5-6 minutes, until tender. Add stock, bring to the boil, reduce heat, add chicken and simmer for 5minutes until chicken is cooked through.
COMBINE cheese with a little of the soup liquid and mix until smooth. Add to the soup with seasonings and mix through.
SERVE soup sprinkled with chopped chives and crusty bread.
You will need
1 tablespoon olive oil
1 leek, washed, finely sliced
200g button mushrooms, finely sliced
2 cloves garlic, finely chopped
1 litre chicken stock
200g skinless chicken breast fillet, sliced
60g Light Cream Cheese, softened
Salt & pepper to taste
Chopped chives and crusty bread to serve
Method
HEAT oil in a large saucepan over medium heat. Add leek, mushrooms and garlic. Cook for 5-6 minutes, until tender. Add stock, bring to the boil, reduce heat, add chicken and simmer for 5minutes until chicken is cooked through.
COMBINE cheese with a little of the soup liquid and mix until smooth. Add to the soup with seasonings and mix through.
SERVE soup sprinkled with chopped chives and crusty bread.