Ingredients
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1 ounce dried mushroom, dried (porcini or any mushroom)
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4 cups chicken stock
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1/4 cup unsalted butter
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1 yellow onion, finely chopped
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1 tablespoon garlic, minced
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1/8 teaspoon celery seed
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1/4 cup flour
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1 dash salt
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1 dash pepper
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2 teaspoons soy sauce
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1 dash Tabasco sauce
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1 cup half-and-half
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Italian parsley, finely chopped (for garnish)
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1 lb boneless skinless chicken breast (skinless, boneless, halved lengthwise, cut into thin strips)
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3/4 lb cremini mushroom, sliced (fresh, brushed clean, any fresh mushroom can be used)
Instructions
- In a saucepan, combine dried mushrooms in stock over medium-high heat simmering for 5 minutes.
- In a larger pot, melt butter. Add onion, saute' for 5 minutes, medium heat.
- Add fresh mushrooms, and cook 2 minutes more.
- Add garlic and stir quickly, 20 seconds.
- Sprinkle onion/mushroom/garlic mixture with flour, salt and pepper.
- Stir this whole flour mixture until incorporated.
- Add soy sauce, and (optional Tabasco sauce if using) to flour mixture.
- Add the mushroom stock, and porcini mushrooms, to larger pot and simmer for 15 minutes until mushrooms are tender.
- Remove pot from heat. Using a hand held blender, or blender, blend all ingredients together until puree' making sure to leave some course bits.
- Combine chicken with mushroom puree' and heat for 10 minutes.
- Stir in half and half and heat until warm.
- Put directly into soup bowls add chopped parsley for garnish.
- Get that spoon and slurp her up now, and take off your shoes and feel the moment.