chicken and mushroom soup

Ingredients:
Butter - 2 Tbsp
Garlic - 2 tsp, chopped
Onion - 1/2 cup, chopped
Celery stalks - 1/4 cup, chopped
Parsley - 2 Tbsp, chopped
Mushrooms - 200 gm
Potato - 1 medium, peeled and grated
Chicken joints - 500 gm
Salt and pepper to taste
Water - 3 cup
Milk - 2 cup
Butter - 1 Tbsp

Method

1. Melt the butter in a skillet. Add garlic, onion, celery and parsley and cook stirring till fragrant.
2. Reserve few slices of mushroom for garnish and add the rest to the skillet. Add potato, chicken, salt and pepper and water. Simmer till the chicken is cooked.
3. Lift the chicken pieces with a slotted spoon and transfer to a plate. Cool the contents in the skillet and blend till smooth.
4. Remove the bones from chicken and shred the meat. Add the chicken meat to the blended soup. Add milk and simmer gently for 3 minutes. Taste and correct the seasoning. Transfer to serving bowls
5. Brown the reserved mushroom slices in 1 Tbsp of butter and sprinkle on top of each bowl and serve hot.

Chicken Coconut Soup

Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing

Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces, keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice.
Bring it to boil.
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.

Chicken Soup

Ingredients:
500 gms chicken bones
100 gms boneless chicken
(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
½ tsp cumin seeds
1 tsp white pepper powder
2 bay leaf
2 green chilies
½ tsp garam masala powder
salt to taste.
1 tsp oil

Method:
Clean and wash chicken bones.
Clean, wash and cut chicken into small pieces
Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.
Boil for half an hour. Strain and keep aside.
Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.
Bring it to a boil and serve.