Cream of Chicken Soup en Cocotte

National Winning Recipe - Top 5 - 2016 MAGGI Classic Soups Recipe Challenge
  • 10 portions

Ingredients

Qty

Unit

Ingredient

 
200gMAGGI Gluten Free Crème of Chicken Soup Mix 
2Lcold water 
2pinchesdried tarragon leaves 
100mLcooking cream 
2tbscoconut oil 
4 Swiss brown mushrooms, diced 
200gGerman Bratwurst sausages, cut length wise and thinly sliced 
  parsley, chopped 
  frozen puff pastry, cut 10 round lids to cover bowls 
2 eggs 

 

Method

1. Prepare the MAGGI Gluten Free Crème of Chicken Soup Mix with the cold water as per the instructions on pack.

2. Place on stove and bring to boil, stirring occasionally. Add the tarragon and the cream. Reduce the heat and simmer for 5 minutes. Allow to cool completely.

3. Fry the mushrooms in one Tbs coconut oil until lightly browned, drain and set aside to cool.

4. Fry the Bratwurst sausages in 1 Tbs coconut oil until lightly browned, drain and set aside to cool.

5. Place some mushrooms, sausage and parsley into each soup bowl.

6. Pour the soup into the bowls.

7. Egg wash the rims of each bowl and seal with the pastry lid. Place in the fridge to rest for at least 15 minutes.

8. Egg wash the pastry tops, pierce the top with a small knife and place in a pre-heated oven 220°C for 20-25 minutes until the pastry is golden brown.