Knob of butter
2 onions
8 button Mushrooms
2 sticks of celery or 1 leek, sliced
2 carrots, peeled & sliced
6 spuds, peeled and quartered
Good pinch of salt and pepper
Roux, 2 tablesp flour, 2 tablesp butter
Pint of Chicken stock
A good slosh of cream
4 chicken breasts, sliced
2 tablesp herbs, (parsley, rosemary, thyme, chervil, marjorham)

Melt the butter in a pot; soften the onions and celery or leek & mushrooms. Add in the spuds and carrots and season with salt and pepper. Stir and then add stock and cook for about 30 minutes until spuds are cooked but not falling apart. Add cream, and roux and chicken and cook for a further 10 minutes. Add herbs and check seasoning. Serve with crusty bread.