Soupe Poulet, Champignons & Scotch Bonnet
30 minutes • 4 servings


Enjoy our Chicken & Mushroom Soup Meal: tender chicken, mushrooms, carrots, and celery, enhanced with a fiery touch of Firebarns Scotch Bonnet sauce. This gourmet composition simmered with Montreal steak spices and enriched with cream offers an experience that is both rich and spicy, perfect for warming up your taste buds!


  • 2 chicken breasts cut into small cubes
  • 2 carrots cut into thin slices
  • 1 finely chopped onion
  • 1 C. teaspoon finely chopped garlic
  • 2 stalks of celery, cut into small cubes
  • 220 g sliced ​​mushrooms
  • 2 tbsp. tbsp Montreal steak spice
  • 1 C. Scotch Bonnet Hot Sauce
  • 900 ml chicken broth
  • 1/2 cup 15% cream
  • 1/2 cup of milk
  • 1 C. tablespoon of flour
  • 1 sprig of fresh thyme
  • Chopped parsley to serve
  • 1 C. tablespoon of butter
  • Olive oil for cooking


  1. In a large saucepan over medium heat, brown the chicken cubes with a drizzle of olive oil and a tbsp. Montreal Steak Spice. After 4-5 minutes or until the chicken begins to brown, remove the chicken and set aside.
  2. In the same saucepan, add the butter, flour and vegetables. Continue cooking over medium heat for about 5 minutes. Add the chicken broth, chicken cubes, thyme sprig and Scotch Bonnet hot sauce. Simmer for 5 minutes and add the milk and cream.
  3. Sprinkle with chopped parsley before serving.

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