I love love love mushrooms and especially traditional dried ones.
I always have them in my pantry as emergency food. They are picked by foragers in western Kenya and dried for longevity. I bet you didn't know this, right? Well, now you do. They are rare to find unless you know what markets to go to but I found this lady on Facebook who specializes in traditional foods and she has been a god send.
So yeah, I took a handful of mushrooms and thought to make myself a rich warming soup and what better to pair with mushrooms than chicken...I threw in some sweetcorn too because I had a little left (but not little enough to make a meal, more like a garnish)
This soup honestly needs nothing adding to it. Its a meal in itself. As a starter it would be a bit heavy so I'd suggest having it as a lunch or din din. I would however recommend using fresh mushrooms because cleaning traditional mushrooms is a laborious task. If you would like to use the traditional mushrooms, holler in the comments section and I can guide you on how to prep them.
A punnet fresh mushrooms, cleaned (you can use 200 grams of dried mushrooms if you have them)
250 grams boneless chicken cut into strips
1 cup of frozen sweetcorn
1 litre chicken stock
1 medium onion, diced
1 large tomato, diced
4 cloves of garlic, crushed
1 cup maziwa mala (sour cream)
Chives to garnish
In a saucepan, add some oil, the onions and garlic and cook an a medium heat until the onions are translucent. To this add the chicken and mushrooms and sprinkle the tomatoes over the mix. Add some salt and cover the pan on low heat for about 10 minutes or until the tomatoes have softened.
Once the tomatoes are soft, mix everything up and add the sweetcorn and chicken stock. Bring up to a medium heat and simmer the soup for 15 minutes. Lastly, add the maziwa mala and simmer for a further 10 minutes. Serve while piping hot and garnish with chopped chives.