Chicken & Mushroom Soup
- 1 tablespoon olive oil
- 1 leek, washed, finely sliced
- 200g button mushrooms, finely sliced
- 2 cloves garlic, finely chopped
- 1 litre chicken stock
- 200g skinless chicken breast fillet, sliced
- 60g block PHILADELPHIA Light Cream Cheese, softened
- salt & pepper to taste
- chopped chives and crusty bread to serve
- Heat oil in a large saucepan over medium heat.
- Add leek, mushrooms and garlic.
- Cook for 5-6 minutes, until tender.
- Add stock, bring to the boil, reduce heat, add chicken and simmer for 5minutes until chicken is cooked through.
- Combine Philly* with a little of the soup liquid and mix until smooth.
- Add to the soup with seasonings and mix through.
- Serve soup sprinkled with chopped chives and crusty bread.
olive oil, button mushrooms, garlic, chicken, chicken breast fillet, cream cheese, salt, chives
Taken from www.kraftrecipes.com/recipes/chicken-mushroom-soup-104126.aspx (may not work)