I diced the red onion and stir-fried it in sunflower oil until it began to brown. Then I added the mushrooms, which were quartered. Cooked for twenty minutes at a medium heat.
The chicken pieces were prepared and added to the dish at this point, along with half a pint of boiling water, and some chicken stock. Add the potato pieces. Simmer for half an hour to forty five minutes. I added Quixo onion granules to thicken the soup a little, and the herbs tarragon and oregano. Sage would also be a good choice.
Served with a flatbread - in this case two quarters of a plain naan. Delicious!
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