Spicy Chicken and Mushroom Soup (SB)

By hmp13

Ingredients

• 6 tablespoons unsalted butter
• 1/2 teaspoon crushed garlic
• 1 teaspoon garam masala
• 1 teaspoon crushed black peppercorns
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 8 ounces chicken, skinned and boned
• 1 medium leek, sliced
• Generous 1 cup sliced mushrooms
• 1/3 cup whole corn kernels
• 1 1/4 cups water
• 1 cup light cream
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon crushed dried red chilies, to garnish (optional)

Preparation

Step 1

Melt the butter in a medium saucepan. Lower the heat slightly and add the garlic and garam masala. Lower the heat even more and add the black peppercorns, slat, and nutmeg.

Cut the chicken pieces into very fine strips and add to the pan with the leek, mushrooms and corn kernels. Cook for 5 to 7 minutes until the chicken is cooked through, stirring constantly.

Remove from the heat and leave to cool slightly. Transfer three-quarters of the mixture into a food processor or blender. Add the water and process for about 1 minute.

Pour the resulting puree back into the saucepan with the rest of the mixture and bring to a boil over medium heat. Lower the heat and stir in the cream.

Add the fresh cilantro. Taste and adjust the seasoning. Serve hot, garnished with crushed red chilies, if liked.