Creamy Chicken & Mushroom Soup

Method

• Preheat the oven to 180C. Drizzle the chicken breasts with oil, season with salt and roast in the oven for 15-20 minutes.
• Meanwhile, slice the red onion, garlic cloves and portobello mushrooms.
• Fry off the red onion and garlic in a pan with a little oil for a couple of minutes . Stir in the mushrooms and carry on frying for 5 minutes.
• Add a generous splash of water and the double cream to cover the mushrooms and simmer for 5 minutes.
• While the chicken is warm, shred with a fork and add to the soup. Have a taste and season with salt and pepper.
• Slice a few small discs off your baguette and grate the gruyère cheese.
• Load up an ovenproof bowl with the soup, topped with the baguette slices and gruyère cheese. Pop in the oven at 200°C until the cheese has melted - then you are ready to get involved. Tuck in and enjoy!