Chicken and Mushroom Soup

Dice the chicken and add salt and pepper.

Heat the oil in a pot over high heat.

Sear the chicken over medium heat until all its sides are brown. It will take about 2-3 minutes.

In the meantime, slice the celery and carrot.

Add both to the pot and stir-fry for 5 minutes.

Then cover with water or broth and let cook for 15 minutes over low heat.

Then, slice the mushrooms and add it with the cream.

Season with nutmeg and salt and pepper to taste.

Serve the hot soup and garnish with your favorite herb (thyme, oregano, tarragon, etc.)