INGREDIENTS
3
Chicken breasts on the bone
2
Bay leaves
400 g
Brown mushrooms
1
Carrot
1
Celery stick
2
bunches Leeks
1
Onion
1 handful
Parsley, fresh
30 milliliters
Chicken stock, powder
1 1/2 l
Reserved chicken stock
62 milliliters
Cake flour
1
Salt and pepper
50 g
Butter
250 milliliters
Cream
2 l
Water