Use 4 of our free range products to make this lovely winter soup…

IMG_86901 litre chicken stock
100ml Jersey cream
1 large beyond organic chicken breast fillet, cubed
2 tablespoons of free range butter
1 punnet of mushrooms, sliced
1 large onion, chopped
4 cloves of garlic, pressed
2 tablespoons of stoneground white flour
Thyme, salt, black pepper

Fry the onion and garlic in butter, add chicken and brown. Add mushrooms and cook until they release their juices.
Stir in the flour, then the cream. Allow to sizzle for a bit.
Pour in the stock and then cook on low heat for 30 mins.
Add herbs and spices.

You can serve chunky like this or use a stick blender to roughly chop it up.

Serve with toasted buttered ciabatta or sour dough bread.