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Beer Recipes » Soup » Cream of chicken with mushrooms
Relevant beers:  Chimay Triple


50 cl (17 fl. oz.) of stock
50 cl (17 fl. oz.) of Chimay Triple
150 gr (5 oz.) of roast or boiled chicken
200 gr (7 oz.) of mushrooms
20 cl (7 fl. oz.) of cream
3 egg yolks


Heat the stock with the Chimay Triple.

Add the chopped mushrooms and the chicken cut into thin strips. Allow to simmer slowly for 5 minutes.

Beat the cream with the egg yolks and stir into the soup.

Leave on a low heat to thicken the soup.

Finally, sprinkle with chopped parsley.
Cooking Time:    15 min
Number Persons:    4
Preparation Time:    15 min
Difficulty Level:    Simple
Source:    http://www.chimay.com

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