INGREDIENTS
1 1/2 l
chicken stock (preferably homemade)
2
large carrots, peeled and sliced thickly
200 g
chicken breasts, roughly sliced
100 g
sliced white bread, crusts removed
100 milliliters
plus 1 tablespoon) single cream
1
egg
1
egg yolk
sea salt
freshly ground pepper
fresh nutmeg
white mushrooms, sliced thickly
flat-leaf parsley, finely chopped