1 LB chicken cut to cubes
1 lb mushrooms ( I used portabella mushrooms, you can use any kind)
2 tablespoons of butter and 1 tablespoon of cooking oil
2 tablespoons of garlic paste
1 teaspoon garam masala ( or any other seasoning of your choice)
1/2 teaspoon black pepper powder
4 cups of chicken broth or 1 tablespoon of chicken bullion powder
juice of 1/2 lemon
2 tablespoons of cream cheese (optional)
1/2 cup of cream
A handful of chopped cilantro or green onions
salt to taste
Heat a deep frying pan. Add the butter and oil to the pan and when it is hot add the cubed chicken and fry in the oil till the meat becomes white on all sides.
Remove from the pan and keep it aside in a bowl.
Now in a blender, blend the red onions and half of the mushrooms with a little water. In the same oil in the frying pan add the garlic paste place it in medium heat and fry it till it turns slightly brown, add the onion mushroom mixture to it and stir well and allow this mixture to cook for a minute by closing the pan with a lid.
Open the lid and now add black pepper powder, lemon juice and garam masala to this mixture. Add the chicken from the bowl and allow it to simmer in the liquid for 2 minutes.
Slice the remaining mushrooms.
Now add the 4 cups of chicken broth (or) the bullion powder & 4 cups of water to the mixture in the frying pan. Stir well and add the mushrooms and allow the soup mixture to cook well stirring now and then.
After about 10 – 12 minutes of cooking, taste the soup for salt, it may be salty because of the broth or bullion powder , so be careful and add the right amount of salt.
Add the cream cheese, (it is optional) and allow the cheese to melt in the liquid completely by stirring now and then.
Add the cream into the soup and simmer the soup for another 2 minutes and then stir and add the chopped cilantro or spring onions or both if you have them.
Remove the soup from heat and pour into a soup bowl add a 1/2 teaspoon of cream on the top if you like it and enjoy with your keto bread.