Chop mushrooms and chicken, into pieces and fry them in a pot with a ghee butter. Add fresh, chopped parsley, carrots, fennel and other spices to the taste. Cover the pot with a lid and let it cook in its own juice on medium heat for about 20 minutes (if you run out of sauce, add a little water). After 20 minutes, add water, half cut potatoes and pasta. Cook until potatoes become soft, then squeeze the potatoes to thicken the soup. At the end, add the cream.

Servings:  4
Prep Time:  20 min
Total Time:  45 min