Summary

Ingredients

• 2 kg chicken breast fillet (s) or turkey breast
• 10 tablespoon oil
• 10 tablespoon flour
• 8 teaspoons curry
• 4 liters broth
• 5 clove (s) garlic
• 10 small onion (s) or 3 vegetable onions
• 2 kg mushrooms
• 400 g crème fraîche
• Salt and pepper, freshly ground

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Instructions

1. Cut the meat into cubes, season with salt and pepper and fry in portions in a large saucepan. Put the seared meat in a bowl.
2. Clean, quarter and fry the mushrooms. Also put the mushrooms in a bowl.
3. Finely dice the onions and garlic, place in the same saucepan and fry until translucent. Mix flour and curry, pour finely over the steamed onions and sweat, fill up with hot stock and bring to the boil. Beat quickly with the whisk so that no lumps form. Add the meat and mushrooms and stir. Add the crème fraiche, stir and simmer on a low heat for 20 minutes, stirring occasionally. Season again at the end.
4. I always served the soup with flatbread or baguette. My guests were always enthusiastic. Have fun cooking at home!