Chicken Chowder Soup

Chicken Chowder Soup

30g butter

2 leeks, sliced

250g mushrooms, sliced

45g flour

5ml coarse black pepper

3cups water

3cups milk

500g chicken pieces, cooked (reserve liquid of cooked chicken)

5ml garlic paste

3 cloves

salt and black pepper


Melt butter in a saucepan over medium heat. Add leeks and cook for 5min.
Add mushrooms and cook for 2min.
Stir in flour and spices and cook for a further 2min.
Gradually stir in water until mixture is smooth.
Add milk and simmer for 5min.
Add chicken and cook until soup is heated through.
Accompany with warm garlic bread.

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