Chicken and mushroom stoup
Photo by Tamara West
This is a Creole-inspired soupy stew that I call a stoup. You can also use this mixture to make pies, empanadas or pasties.
|4 cups||Chicken stock, homemade|
|3 cups||Cooked chicken, meat pulled from the chicken carcass after making stock|
|1 large||Onion, chopped|
|2 cloves||Garlic, crushed|
|1 Tbsp||Dry mixed herbs|
|¼ tsp||Cayenne pepper|
|20||Mixed mushrooms, sliced|
|½ cup||Cornmeal, finely ground|
|1 squeeze||Lemon juice, to finish|
|1 handful||Coriander leaves, chopped to garnish|
- 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.
More of Warren's stoup recipes