Creamed Chicken Broth with St George’s Mushrooms

There is something rather comforting about chicken and mushroom soup at any time of the year. If you’ve bought a whole free-range bird and just taken off the raw breasts for a dish, then this is the perfect way to use up the legs and carcass. All too often, not enough thought goes in to getting the best from a whole bird - they just tend to get roasted and that’s it.