CREAMY MUSHROOM SOUP WITH CHICKEN
LIsa bernstein
WE LOVE MUSHROOMS, MOLLY ESPECIALLY. THIS HEARTY SOUP FROM THE WILLIAM -SONOMA COOKBOOK WOULD MAKE A WONDERFUL ONE DISH MEAL.
ingredients
- 1 OZ DRIED MUSHROOMS SUCH AS PORCINI
- 4 CUPS LOW SODIUM CHICKEN STOCK
- 1/4 CUP UNSALTED BUTTER
- 1 YELLOW ONION, FINELY CHOPPED
- 3/4 POUND CREMINI MUSHROOMS, BRUSHED CLEAN AND THINLY SLICED
- 1/4 CUP FLOUR
- SALT AND WHITE PEPPER
- 2 TSP SOY SAUCE
- 1 POUND SKINLESS, BONELESS CHICKEN BREAST HALVES, CUT INTO THIN SLICES
- 1 CUP HALF AND HALF
- 1/4 CUP TAWNY PORT
- FINELY CHOPPED FLAT LEAF PARSLEY FOR GARNISH
directions
- 1
IN A SAUCEPAN, COMBINE THE DRIED MUSHROOMS AND STOCK. COVER, BRING TO A BOIL OVER MEDIUM HEAT, AND COOK, SIMMERING, FOR 5 MINUTES. REMOVE FROM HEAT AND SET ASIDE.
- 2
IN A LARGE SOPU POT OVER MEDIUM HEAT, MELT THE BUTTER. ADD THE ONIONS AND SAUTE UNTIL SOFTENED, ABOUT 5 MINUTES. ADD THE FRESH MUSHROOMS AND SAUTE UNTIL SOFTENED, ABOUT 3 MINUTES LONGER. SPRINKLE THE MIXTURE WITH THE FLOUR, SALT AND WHITE PEPPER TO TASTE AND COOK,STIRRING, INCORPORATING THE FLOUR
Source: LIsa bernstein
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews