Mushroom Soup with Watercress

Ingredients

• 250 g mushrooms (cleaned, quartered)
• 1 small onion (finely chopped)
• 1 garlic clove (pressed)
• 2 tbsp butter
• 1 tbsp flour (coarsely packed)
• 200 ml vegetable broth
• 300 ml low‑fat milk
• 4 thin slices of cooked chicken breast fillet
• 1 handful watercress

Instructions

1. 1.

   Heat the butter in a pot, sauté the mushrooms with onion and garlic, dust with flour, stir in the broth and milk, bring to a boil. Once boiling, lift some mushrooms for garnish, finely puree the rest, season with salt and pepper.

2. 2.

   Fill cups with soup, mix in the mushrooms and the small sliced chicken breast, serve garnished with watercress.