Loading...

RECIPE #4550 - SAVORY CHICKEN SOUP, Wednesday, October 27, 2010

RECIPE #4550 - SAVORY CHICKEN SOUP, Wednesday, October 27, 2010

CREATED Oct 27, 2010

PHILIP BARMER / THE LAUGHING ARPON COOKING SCHOOL

1/4 cup butter

1/2 cup chopped Onions

1/2 cup chopped carrots

1/2 cup chopped celery

8 oz. fresh sliced mushrooms

1 tbsp dried thyme

1/4 tsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried basil

1/2 cup dry white wine

4 cups chicken broth

1 16oz. can black beans drained & rinsed

1 Rotisserie Chicken

1 tbsp Worcestershire sauce

1/2 tsp hot sauce

2 cups heavy cream

2 tbsp flour

Salt & Pepper to taste

DIRECTIONS:

Remove skin from chicken and de-bone. Chop meat into bite size pieces. Sauté vegetables in butter until tender. Add the seasonings, broth and wine. Bring to a simmer and reduce. Stir in beans and add chicken. Add cream, Worcestershire sauce and hot sauce. Mix together 2 tbsp. white wine with 2 tbsp. flour and then add to soup. Stir until soup thickens. (this will prevent the soup from separating).

@