Chicken noodles soup

First prepare a vegetable bouillon. In a pot add an onion, a carrot, some celery,
garlic, pepper grains and bay leaves.
Cover with water. Make it boil then let it simmer for a good hour.

Pat the chicken legs dry with paper towels and season with salt and pepper.
Heat some oil in a big pot and add chicken skin down. Cook until darken brown.

Slice the onion, add them to the pot, cook until soft.
Add the minced garlic, cook for 2 minutes.
Deglaze with a few spoons of the vegetable bouillon. Add the rest and bring to 
boil.
Then add diced carrots and celery. Some thyme, some bay leaves, some pepper.
Add the chicken legs back to the pot.
Let it simmer for 30 minutes at least.

In the meantime, slice the mushrooms.
In another pan, heat up some oil and cook the mushrooms.
When browm, transfer them into the soup.