Cream of mushroom soup with chicken

You will need:
  ingredients
     200 g mushrooms
     600 ml chicken stock
  300 ml milk or cream
     1 small onion
     60 g butter
     2 stalks celery
     a bit of green onion
     a pinch of dried thyme or a couple sprigs of fresh
     1-1.5 tablespoon of starch
     salt
     pepper
     croutons (optional)
Note: A few white dried mushrooms make this soup even tastier.

 Method of preparation:

    Finely chop the onion.Celery and mushrooms cut into small cubes. A few small slices of mushrooms can be cut and put to decorate soup (in which case they should be sprinkled with lemon juice so they do not darken.)Melt butter in a heavy-bottomed saucepan, add the chopped onion, celery and thyme. Season with salt and pepper to taste. Simmer over low heat for 10 minutes, stirring to roast the vegetables.Add the sliced ​​mushrooms, a little salt to mushroom juice and let simmer on low heat, covered for about 15 minutes, stirring occasionally.When the vegetables are softened and mushrooms, pour into a saucepan the milk or cream and broth. Season the soup with salt and pepper to taste. Stir and cook over medium heat for about 10 minutes.Dissolve starch in a small amount of water (about 50 ml), a thin stream with constant stirring, pour in the soup. The amount of starch depends on your preference. For not very thick soup take 1 rounded tablespoon, and for thick soup may need about 2 tablespoons.
 Deferred saute mushrooms in butter until golden, sunflower.Simmer the soup for 10 more minutes, until it thickens.For a soft consistency of soup, chop it into a blender.Ladle the soup into bowls, sprinkle with toasted slices of mushrooms and chopped green onions diagonally. If desired, sprinkle with croutons.3 servings

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