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CHICKEN
RECIPE OF THE DAY (November 18th 2006):
Creamy Chicken Mushroom
Soup
by Carlo
Ingredients: 16 oz. fresh crimini mushrooms, 1
yellow onion, 2 cloves of garlic, 4 tbsp. unsalted butter,
4 cups chicken stock, 1 pound boneless skinless chicken
breasts, 3 tbsp. dry sherry, 1 cup half and half, 1/4
teaspoon hot pepper flakes (add more if you want to
heat it up, but be careful, you don't want to over do
it), couple of sprigs of fresh parsley
Method: 1. Gently brush or wipe any loose dirt
from the mushrooms and cut the mushrooms, stems included,
into thin slices. 2. Finely chop the onion and garlic.
3. Cut the check breasts long ways into quarters and
then slice them diagonally into 3/4 to 1 inch pieces.
4. Finish up the prep by finely chopping the parsley.
(stems can add more flavour). 5. Heat up a heavy-bottomed
soup pot and melt the butter. 6. Add the onion and cook
for a minute or two, then add the garlic. Stir the onion
and garlic as it is cooking. Cook until the onion is
soft and translucent. 7. Add the mushrooms. Keep cooking
until most of the mushroom liquid evaporates. 8. Season
with salt and pepper to your own taste. 9. Add the chicken
stock to the pot and simmer for 10 minutes. Remove from
heat. 10. Puree the soup. If you have a hand blender,
puree the soup directly in the pot to the consistency
you like. If you don't have a hand blender, use what
you have: remove half of the soup from the soup pot,
transfer to a blender or food processor, and puree that
half-portion of the soup. Return the puree back to the
soup pot with the remaining half-portion. 11. Now it's
time to add the cut up chicken breast pieces to the
pot and cook over medium heat. Because the breasts were
cut up, they won't take long to cook- maybe 4 to 5 minutes,
tops. You don't want the soup to boil, just simmer.
So keep your eye on it. 12. Add the dry sherry, half
and half, hot pepper flakes, and fresh parsley, and
simmer for a couple of minutes more. 13. Taste for seasonings,
adjust if necessary, and serve.
BON
APÉTIT......
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