Quick Chicken Mushroom Soup From the heart of the Mediterranean

Chicken mushroom soup, photography by CJ Baldacchino during a live tv show

‘This is a perfect wholesome soup that is an all-in-one meal. It is gluten free. Ready from start to finish in 30 minutes !’

You will need:

1 tablespoon olive oil
1 teaspoon butter
200g mushrooms, sliced
1 onion, finely chopped
2 medium carrots, chopped
1/2 sweet potato, peeled and chopped
1 medium potato, chopped
2 tablespoons cornflour
1 bayleaf
2 tablespoons mascarpone mixed with 6 tablespoons water OR
6 tablespoons single cream
2 tablespoons fresh parsley, finely chopped
1 litre chicken stock
salt and pepper

For the mini meat balls

250g minced chicken
2 tablespoons oats
1 tablespoon tomato puree
salt and pepper

Start by mixing the minced chicken meat with the oats and tomato puree. Season with salt and pepper. Cover and leave aside for an hour. Then form tiny meatballs and place on a dish lined with baking paper.

For the soup, heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the chopped carrots, mushrooms, sweet potato, potato and stir. Cook for 5 minutes on medium heat then add the stock.
Lower the heat and simmer for 10 minutes. Add the cream and simmer for another 10 minutes. Add the cornflour mixture and mix until the soup thickens a little. Drop the chicken meatballs into the boiling soup one by one. They will cook very quickly depending on the size of course. Mine were miniscule and were ready in 5 minutes. If the soup is too thick, add some water. Season and add the herbs of your choice. I used fresh parsley.
Garnish with more cooked sliced mushrooms and parsley