Instructions

1. Cut the chicken into bite-sized cubes.
2. Peel and roughly chop the root vegetables and slice the mushrooms.
3. Heat the butter in a saucepan. Add the chicken and cook until it changes colour.
4. Add the marjoram, cook for a few seconds, then add enough stock to cover it.
5. Bring to the boil. Using a mesh skimmer, skim off any scum that accumulates on the surface. Cook for 15 minutes, then add
6. the chopped vegetables and enough stock to cover everything well .
7. Cook for another 15 minutes, then add the peas. Cook for 5 more minutes.
8. Meanwhile mix the cream and cornflour/cornstarch and a couple pinches of oregano and/or paprika. Add a ladleful of soup and mix well. Pour this into the soup gradually while gently stirring, until you get a thick, creamy and smooth consistency.