Ingredients | Serves 4

30g butter 

1 large onion

3 cloves garlic, sliced

5 sage sleeves, chopped

2 large sprigs rosemary, finely chopped

4 sprigs fresh thyme leaves 

300g Chestnut Mushrooms, sliced 

3 tbsp flour 

1.5 L Chicken stock 

¼ cup Cider vinegar 

1 tbsp sherry vinegar (optional)

200g orzo 

240g roast chicken 

200g crème fraiche, room temp. 

Parmesan, black pepper and olive to serve 

Method

1. Place a Dutch oven on medium heat. Add the butter followed by the onion and a generous pinch of salt. Let this sauté with the lid on until soft and almost golden.  

2. Add the garlic and sauté for 3 minutes before stirring in the herbs and letting these cook a little. 

3. Stir in the mushrooms and once they have started to wilt down and release moisture, add the flour making sure everything has combined. 

4. Stir in the chicken stock followed by the cider vinegar (and sherry if using). Season with salt and pepper, return the lid and bring to a boil. 

5. When simmering, stir in the orzo (keep stirring every so often so the orzo doesn't stick to the bottom of the pan). Add the chicken and check the seasoning!

6. Once the orzo has just cooked through, remove the soup from the heat and let it cool slightly. Either add the crème fraiche straight into the soup (if its room temperature and the soup isn't hot) or temper it by adding a little bit of soup to the crème fraiche to warm it up before adding all of it to the soup. This is to prevent it from curdling.

7. Serve with lots of parmesan, black pepper and olive oil.