Chicken broth - 6 cups
Chicken (boneless & diced) - 250gm
Mushrooms (thinly sliced) - ½ cup
Carrot - ¼ cup
Spring Onion - ¼ cup
Garlic (minced) - ½ cup
Butter - 3 tbsp
Flour - 3 tbsp
Sustagen milk - 1 cup
Heavy cream - ½ cup
Black pepper & Salt - to taste     

How to make:

  • Melt butter in a heavy-bottomed pan over medium heat and fry minced garlic in it. Add diced chicken and cook until chicken turns white and tender.

  • Throw in thinly sliced mushrooms and cook for few minutes. Make space in the bottom of the pan and add flour, stir till it get mixed with butter.

  • Add milk, keep stirring till it converts to a thick consistency liquid.

  • Pour in chicken broth. Add carrots and cook the mixture for 5 to 10 minutes till the soup acquires your desired consistency.

  • Season the soup with salt and black pepper. Add heavy cream and spring onion just before few minutes of turning off stove and stir well.

  • Laddle cream of chicken mushroom soups in serving bowls. Serve with sandwiches, bread of your choice or spin rolls for a complete meal.