8 oz sliced portobella mushrooms
8 oz chicken breast
16 oz heavy whipping cream
1 cup milk
1/2 cup frozen chopped onions
6 tbsp flour
1/4 cup water
Olive oil
Spices : salt, black pepper, Cayenne pepper, onion powder, garlic powder
Heat skillet for chicken. Sprinkle chicken and rub on olive oil, repeat on other side. Add to hot skillet, cook until done, remove from heat when finished, let rest. In large pot, coat bottom with olive oil, and slowly heat. Add onions, cook until translucent. Add in mushrooms, add a pinch of salt, black pepper, and garlic powder. Cook mushrooms and onions until fragrant. In small bowl, take water and flour, mix. Add heavy whipping cream and milk into mushrooms. While soup is simmering, cut chicken into cubes, then add to soup. Lastly add in flour water mix, a dash of salt and pepper. Simmer for 10-15 minutes.
Enjoy!!!
Makes about 4-5 servings
