Creamy Mushroom Sopas

by: Chef Mikee Bautista

Ingredients

400 grams IDEAL Gourmet Elbow Macaroni
2  tablespoon HOJIBLANCA Extra Virgin Olive oil
1  piece Onion (medium, diced)  
3  pieces Garlic (minced)         
500 grams Chicken breast (deboned, cut into small cubes)
1 piece Carrot (medium size, cut small or diced)
2  cans Cream of Mushroom (285g)
3  cups Water  
1  can Evaporated milk   
2 tablespoon  Chives (roughly chopped)
Salt and pepper

Procedure

1.  Cook IDEAL Gourmet Elbow Macaroni according to package instructions.  Drain and set aside.
2.  Saute onion in HOJIBLANCA Extra Virgin Olive oil until translucent.  Add garlic, saute for 2 more minutes.
3.  Add chicken. Season with salt and pepper.  
4.  Stir in carrots. Cook for another 3 minutes.
5.  Add cream of mushroom and simmer.  
6.  Pour in 3 cups of water and bring back to a boil.
7.  Add the cooked Ideal Gourmet Elbow Macaroni, stirring constantly.
8.  Add milk and simmer.
9.  Season with salt and pepper, sprinkle with chives.
     (Optional:  Top with croutons)

Serves 5-6