Monday, January 30, 2012
Creamy Mushroom Soup with Chicken
This is one of two dishes that I'll be posting this week that doesn't look good in a picture. But believe me, it tastes AMAZING! This is probably the most involved recipe I have ever posted, but it was just so tasty that I had to share it!
I've adapted the recipe from Williams Sonoma's Cookbook (pictured below). It is a phenomenal book with loads of great recipes!
For ingredients, you will need:
2 1/2 chicken breasts, thinly sliced against the grain
4 cups chicken stock
2 packages (8 oz each) of crimini mushrooms
1 ounce of dry porcini mushrooms
1 cup half and half
1/4 cup of white wine
1/4 cup flour
1/4 cup of butter
1 onion, chopped finely (I only had part of one, which worked just fine)
A pinch of salt to your taste
For supplies (the big ones), you will need:
A strainer lined with cheesecloth (I substituted a coffee filter for the cloth- it worked fine but was pretty tricky)
A large pot
A sauce pot
First, combine the chicken stock and the dried mushrooms in a sauce pot. Bring to a boil, cover and simmer for about five minutes. Then, remove the pot from heat and let it sit.
This was the part I found trickiest and would probably be made easier with a mesh colander and cheesecloth: Drain the chicken stock and mushrooms that had been set aside, saving the stock.
Return the mushroom soup to the pot, back to medium high heat. Add in the chicken and allow it to cook through (3-5 minutes). Add the half and half and the wine and allow the soup to simmer for a few more minutes.
It's a pretty lengthy process, it took me around an hour to make it, but let me tell you: it is totally worth it! Comfort food that reminds me of the soups in Ireland. :) The mushrooms have such a great flavor that it would even be a great dish without the chicken.