This delicious recipe is courtesy of Mark Hix: The Collection which can be purchased here.
There is something rather comforting about chicken and mushroom soup at any time of the year. If you’ve bought a whole bird and taken off the raw breasts for a dish, then this is the perfect way to use up the legs and carcass. All too often, not enough thought goes in to getting the best from a whole bird – they just tend to get roasted and that’s it.” – Mark Hix
Put the chicken carcass and legs into a pan with the onion, leek, peppercorns, bay leaf, thyme, tarragon stalks and chicken stock. Bring to the boil, lower the heat and simmer gently for 35–40 minutes. Remove the chicken legs and set aside to cool. Strain the stock through a ﬁne sieve.
Melt the butter in a clean saucepan and stir in the ﬂour. Cook, stirring, over a medium heat for a minute, then gradually add the strained stock, a ladleful at a time, stirring well to avoid lumps from forming. Bring to the boil, season with salt and pepper and simmer gently for 30 minutes. Remove from the heat. Blitz the soup using a free-standing or hand-held stick blender to give it a nice silky ﬁnish. Return to the cleaned pan.
Melt a couple of knobs of butter in a frying pan and gently cook the mushrooms for 2–3 minutes without colouring them. Remove the meat from the chicken legs and shred into even-sized pieces with your ﬁngers. Add to the soup with the mushrooms, cream and tarragon leaves. Taste and adjust the seasoning. Simmer gently for a minute or so before serving.