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
Method
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.
