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Cream of Chicken Soup en Cocotte Recipe

Cream of Chicken Soup en Cocotte
Cream of Chicken Soup en Cocotte
  • Difficulty
    Easy
  • Number of servings
    10

National Winning Recipe - Top 5 - 2016 MAGGI Classic Soups Recipe Challeng

Ingredients
  • While this recipe contains gluten free ingredients it may not be suitable for a gluten free diet. Please check all ingredients listed to ensure this recipe will meet your needs for gluten free.
  • 200g MAGGI Gluten Free Crème of Chicken Soup Mix
  • 2L cold water
  • 2pinches dried tarragon leaves
  • 100mL cooking cream
  • 2 tbs coconut oil
  • 4 Swiss brown mushrooms, diced
  • 200 g German Bratwurst sausages, cut length wise and thinly sliced
  • parsley, chopped
  • frozen puff pastry, cut 10 round lids to cover bowls
  • 2 eggs
Preparation
  • 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.

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