Recipe of Speedy Chicken & Oyster Mushroom Soup with Thyme

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Before you jump to Chicken & Oyster Mushroom Soup with Thyme recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

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Even though it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. Maybe the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water or steam vegetables faster than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the greatest energy savings by totally loading the dishwasher just before commencing a wash cycle. Don't dry the dishes with heat, use the cool dry or air dry features to increase the money you save.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let's go back to chicken & oyster mushroom soup with thyme recipe. You can cook chicken & oyster mushroom soup with thyme using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Chicken & Oyster Mushroom Soup with Thyme:

1. You need of Left over roast chicken - shredded.
2. Get of Oyster mushrooms.
3. Get 1 of shallot.
4. Get 1 clove of garlic.
5. Take to taste of Red chilli.
6. Prepare 1/4 tsp of turmeric.
7. Take 1 tbsp of flour.
8. Prepare 1 of chicken stock cube.
9. Provide 250 ml of single cream.
10. Take 250 ml of milk.
11. Get 250 ml of water.
12. Prepare 1 tbsp of Olive oil.
13. Use to taste of Salt and pepper.

Instructions to make Chicken & Oyster Mushroom Soup with Thyme:

1. Add the olive oil into a pan and gently sauté your diced shallot and garlic.
2. Dissolve your stock cube in 250ml boiling water.
3. Add your flour to the sautéed veg and gradually add your stock, whisking to get rid of lumps..
4. Add seasonings listed and simmer gently until the soup thickens.
5. Next add your shredded roast chicken and oyster mushrooms, along with your milk and cream. Gently bring back up to heat.
6. Scatter over some thyme leaves and serve.

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