شوربة الكريمة بالمشروم

Place a pot on the stove and add olive oil and minced garlic, sautéing lightly until fragrant.

Add the sliced mushrooms to the garlic and stir them together until the mushrooms soften.

Season the mushrooms with salt and black pepper, and continue stirring until they are partially cooked.

Add the chicken broth to the pot and bring it to a boil.

Add the cream to the mixture while stirring continuously.

Add the cornstarch dissolved in a little cream and whisk well until no lumps remain.

Add the boiled, shredded chicken to the soup and let it simmer over low heat until it slightly thickens.

Remove it from the heat and serve hot.