Beer Recipes » Soup » Cream of chicken with mushrooms
Ingredients:
50 cl (17 fl. oz.) of stock
50 cl (17 fl. oz.) of Chimay Triple
150 gr (5 oz.) of roast or boiled chicken
200 gr (7 oz.) of mushrooms
20 cl (7 fl. oz.) of cream
3 egg yolks
50 cl (17 fl. oz.) of stock
50 cl (17 fl. oz.) of Chimay Triple
150 gr (5 oz.) of roast or boiled chicken
200 gr (7 oz.) of mushrooms
20 cl (7 fl. oz.) of cream
3 egg yolks
Preparation:
Heat the stock with the Chimay Triple.
Add the chopped mushrooms and the chicken cut into thin strips. Allow to simmer slowly for 5 minutes.
Beat the cream with the egg yolks and stir into the soup.
Leave on a low heat to thicken the soup.
Finally, sprinkle with chopped parsley.
Heat the stock with the Chimay Triple.
Add the chopped mushrooms and the chicken cut into thin strips. Allow to simmer slowly for 5 minutes.
Beat the cream with the egg yolks and stir into the soup.
Leave on a low heat to thicken the soup.
Finally, sprinkle with chopped parsley.
Preparation Time: 15 min
Cooking Time: 15 min
Source: http://www.chimay.com