Chicken and Mushroom Soup
This soup is quick to put together with leftover chicken and canned broth (Swanson's All-Natural is my favorite). If you really want to start from scratch, it's fine to use raw chicken and just cook it a little longer. For homemade stock, I've recently become a convert to roasting the chicken bones in the oven, or at least browning the neck in a skillet - it yields a much richer flavor.
2 T. butter
1 large carrot, diced
1/2 large onion or several shallots, diced
1/2 lb. turnips, diced
1 lb. mushrooms, sliced
1 C. dry white wine
1 1/2 C. chicken stock
1/2 lb cooked chicken, sliced
1/2 C. heavy cream or half-and-half
Salt and pepper as needed
Melt butter in a large pot or wide skillet; add onion, celery, and turnips. Cook until soft and slightly browned, then remove from pot. Add mushrooms and cook until nicely browned. Add wine and the vegetable mixture, and simmer until the liquid is reduced by half. Add stock and chicken. Simmer until the flavors blend, about 20 minutes. Add cream and heat until just warmed again. Season with salt and pepper as needed. Serves 4 as a first course, 2 as a meal.
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