Philadelphia Soup


1 Small onion, peeled and finely chopped
2/1 carrot, peeled and finely chopped
3 chopsticks of celery, finely chopped
20 medium sized mushroom, cut into strips
250 g butter
4/3 cup of flour
3 cups of chicken stock
4/1 or 1/2 kilo of cooked chicken bones, without bone
1 cup of pulp preferably a little acidic
1 teaspoon of curry powder
Salt and black pepper as desired


In a saucepan or a thick bottom dish, stir the onions, carrots, celery and mushrooms
Butter on medium heat.
Continue stirring until the onion has dried and before it starts to brown.
Reduce the heat and add the flour and continue stirring to blend with the rest of the material, continue stirring
For 2 minutes so as not to stick.
Add the chicken stock and stir until the ingredients are completely homogenized.
Add chicken, curd, curry, salt and pepper.
Leave on low heat for thirty minutes, stirring sometimes.

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