Chicken and mushroom stoup

Tamara West

This is a Creole-inspired soupy stew that I call a stoup. You can also use this mixture to make pies, empanadas or pasties.

Ingredients

4 cups	Chicken stock, homemade (Main)
3 cups	Cooked chicken, meat pulled from the chicken carcass after making stock (Main)
1 large	Onion, chopped
½	Leeks, chopped
2 cloves	Garlic, crushed
1 Tbsp	Cumin
1 Tbsp	Dry mixed herbs
½ tsp	Cloves
¼ tsp	Cayenne pepper
20	Mixed mushrooms, sliced (Main)
½ cup	Cornmeal, finely ground
1 squeeze	Lemon juice, to finish
1 handful	Coriander leaves, chopped to garnish

Directions

1. Make a chicken stock and strip all the meat from the bones so you have 3 cups chicken and 4 cups stock. Set aside.
2. Gently fry onion, leek and crushed garlic until soft. Add cumin, mixed herbs, cloves, cayenne and sliced mushrooms and cook until soft.
3. Add cornmeal, stir to combine, then add the reserved chicken stock and gently simmer until the cornmeal is soft to the bite and it all resembles porridge.
4. Rest for flavours to mingle. To serve, add cooked chicken, a squeeze of lemon juice and fresh coriander.

More of Warren's stoup recipes

• Mulligatawny stoup
• Red beans, ham and rice stoup
• Eggplant, okra and tomato stoup