Chicken and mushroom cream soup

Ingredients:

1 lb boneless chicken breast, cut into 1" cubes.
8 oz. mushrooms, sliced
1/2 pint light cream
2 cups of chicken broth
3 cloves garlic, finely diced
1 tbsp butter or olive oil
salt and ground black pepper, to taste
lemon wedges (for serving)

1. Heat butter or oil in bottom of a large pan.

2. Add garlic for 30 seconds, then add chicken.

3. Saute chicken until cooked on all sides.

4. Grind fresh black pepper over chicken, add mushrooms to pan.

5. Sautee for a few minutes, stirring constantly, until mushrooms are cooked.

6. Add chicken broth, cover and simmer for 10 minutes.

7. Remove lid, reduce heat, stir in cream while it heats.

8. Add salt and more pepper to taste.

Serve with fresh lemon wedges on the side, to be squeezed into soup.