Chicken and mushroom stoup
for 6 people
This is a Creole-inspired soupy stew that I call a stoup. You can also use this mixture to make pies, empanadas or pasties.
Ingredients
| 4 cups | Chicken stock, homemade (Main) |
| 3 cups | Cooked chicken, meat pulled from the chicken carcass after making stock (Main) |
| 1 large | Onion, chopped |
| ½ | Leeks, chopped |
| 2 cloves | Garlic, crushed |
| 1 Tbsp | Cumin |
| 1 Tbsp | Dry mixed herbs |
| ½ tsp | Cloves |
| ¼ tsp | Cayenne pepper |
| 20 | Mixed mushrooms, sliced (Main) |
| ½ cup | Cornmeal, finely ground |
| 1 squeeze | Lemon juice, to finish |
| 1 handful | Coriander leaves, chopped to garnish |
Directions
- Make a chicken stock and strip all the meat from the bones so you have 3 cups chicken and 4 cups stock. Set aside.
- Gently fry onion, leek and crushed garlic until soft. Add cumin, mixed herbs, cloves, cayenne and sliced mushrooms and cook until soft.
- Add cornmeal, stir to combine, then add the reserved chicken stock and gently simmer until the cornmeal is soft to the bite and it all resembles porridge.
- Rest for flavours to mingle. To serve, add cooked chicken, a squeeze of lemon juice and fresh coriander.