Cream of Mushroom Soup with Chicken Legs and Biscuits

Prepare the Cream of Mushroom Soup In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.

2.Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown.

3.Sprinkle the flour over the mushrooms, onion, and garlic mixture, and stir well to combine. Cook for 1-2 minutes to cook off the raw flour taste.

4.Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the soup to a simmer and let it cook for 10-15 minutes, until the mushrooms are tender and the soup has thickened slightly.

5.Stir in the heavy cream and season with salt and pepper to taste. Cook for another 5 minutes, then remove from heat.

Prepare the Chicken Legs While the soup is cooking, preheat the oven to 400°F (200°C).

7.Season the chicken legs with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.

8.Place the chicken legs in the hot skillet and cook for 3-4 minutes on each side, until golden brown.

9.Transfer the chicken legs to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Prepare the Biscuits While the chicken legs are cooking, make the biscuits. In a large bowl, whisk together the flour, baking powder, and salt.

11.Add the cold diced butter to the bowl and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.

12.Pour in the milk and stir until just combined. Do not overmix.

13.Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.

14.Use a biscuit cutter to cut out biscuits from the dough. Place the biscuits on a baking sheet lined with parchment paper.

15.Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown.

Serve Serve the cream of mushroom soup hot, topped with a chicken leg and a biscuit on the side.