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| Creamy Mushroom Soup with Chicken |
Ingredients
1 quart chicken stock or canned low-sodium broth
1 ounce dried shiitake or porcini mushrooms
4 tablespoons unsalted butter
1 medium onion, finely chopped
3/4 pound crimini mushrooms, thinly sliced
coarse salt
freshly ground black pepper
1/4 cup flour
2 teaspoons soy sauce
1 pound skinless, boneless chicken breasts, cut into 3/4 inch pieces
1 cup half & half
3 tablespoons tawny port or dry sherry
2 tablespoons finely chopped flat leaf parsley
Method
In a medium saucepan, bring the chicken stock to a boil with the dried mushrooms.
Cover the saucepan and remove from the heat.
Melt the butter in another medium saucepan. Add the onion and cook over
moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the
sliced crimini and cook until tender and their liquid has evaporated, about 5 minutes.
Season the crimini with salt and white pepper and stir in the flour. Strain the stock
into the saucepan, pressing hard on the solids with the back of a spoon. Stir the soy
sauce into the mushroom soup, cover partially, and simmer until slightly thickened,
about 10 minutes.
Transfer half of the mushroom soup to a blender or food processor and puree until
smooth. Return the puree to the saucepan. Add the chicken pieces and simmer the
soup until the chicken is cooked through, 3 to 4 minutes. Stir in the half-and-half
and port and simmer the soup for 1 minute longer. Stir in the parsley, ladle the soup
into bowls and serve right away.
1 quart chicken stock or canned low-sodium broth
1 ounce dried shiitake or porcini mushrooms
4 tablespoons unsalted butter
1 medium onion, finely chopped
3/4 pound crimini mushrooms, thinly sliced
coarse salt
freshly ground black pepper
1/4 cup flour
2 teaspoons soy sauce
1 pound skinless, boneless chicken breasts, cut into 3/4 inch pieces
1 cup half & half
3 tablespoons tawny port or dry sherry
2 tablespoons finely chopped flat leaf parsley
Method
In a medium saucepan, bring the chicken stock to a boil with the dried mushrooms.
Cover the saucepan and remove from the heat.
Melt the butter in another medium saucepan. Add the onion and cook over
moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the
sliced crimini and cook until tender and their liquid has evaporated, about 5 minutes.
Season the crimini with salt and white pepper and stir in the flour. Strain the stock
into the saucepan, pressing hard on the solids with the back of a spoon. Stir the soy
sauce into the mushroom soup, cover partially, and simmer until slightly thickened,
about 10 minutes.
Transfer half of the mushroom soup to a blender or food processor and puree until
smooth. Return the puree to the saucepan. Add the chicken pieces and simmer the
soup until the chicken is cooked through, 3 to 4 minutes. Stir in the half-and-half
and port and simmer the soup for 1 minute longer. Stir in the parsley, ladle the soup
into bowls and serve right away.
