Beer Recipes

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


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.


Preparation Time:  15 min


Cooking Time:  15 min


Source:  http://www.chimay.com


Brugse Zot blond from Brewery De Halve Maan is available in the Beer Store