2 chicken breast fillets cut into bite-size pieces
1 L water
350g button mushrooms cut into quarters
250g pleurotus mushrooms shredded into large pieces
100g dried shiitake mushrooms
100g cream cheese
1 onion finely chopped
1 leek finely chopped
½ bundle parsley
Freshly ground pepper
A bit of olive oil
Wash and scrub the fresh mushrooms well. Drain and set aside.
Place the dried shiitake mushrooms in a bowl of cold water. Let soak for 30-40 min. Strain but reserve the liquid in the bowl.
Heat a small amount of olive oil in a nonstick skillet and sauté the onion and leek until wilted but not brown. Add the mushrooms.
Sauté mushrooms for about 5 min until wilted. Add the finely chopped parsley. Season with salt and a few grindings of pepper.
Empty skillet contents into a large pot. Add 1 L lukewarm water and the reserved liquid from the dried mushrooms. Bring to a boil and turn heat to low. Simmer for approximately 30 min.
Remove from heat. Empty pot contents into a food processor. Beat or pulse until smooth and velvety. Return velouté to pot.
Simmer velouté of mushroom soup for 5-8 min. Add the cream cheese and stir to incorporate.
While the soup is simmering, heat a bit of olive oil in a nonstick skillet and brown the chicken fillet bites on all sides. Thread them onto wooden kabob skewers.
Serve the soup with two kabobs per serving as a side dish.