- Serves: 5 people
- Prep Time: 45 minutes
- In a large pan melt the butter and add your onions till translucent, add your spring onions and cook further for 10 minutes.
- Add your chicken and mushrooms and cook on high heat for 7 minutes. Shortly after, add your spices and garlic paste then toast for another 7 minutes.
- Add the flour, lower the heat and cook slightly for 5 minutes, add the liquid ingredients and allow the soup to cook and heat through and bring to boil.
- Once it has thickened and seasoning is balanced, squeeze half a lemon and serve immediately.
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