1. Melt the butter in a skillet.
2. Add garlic, onion, celery and parsley and cook stirring till fragrant.
3. Reserve few slices of mushroom for garnish and add the rest to the skillet.
4. Add potato, chicken, salt and pepper and water. Simmer till the chicken is cooked.
5. Lift the chicken pieces with a slotted spoon and transfer to a plate.
6. Cool the contents in the skillet and blend till smooth.
7. Remove the bones from chicken and shred the meat.
8. Add the chicken meat to the blended soup.
9. Add milk and simmer gently for 3 minutes.
10. Taste and correct the seasoning. Transfer to serving bowls
11. Brown the reserved mushroom slices in 1 Tbsp of butter and sprinkle on top of each bowl and serve hot.

Serves: 4 to 6