Monday, January 25, 2010

Cream of Mushroom and Potato Soup (With Chicken)

Wow, I haven't posted in too long. Well, this is as good a post as any to break my silence with -- I thought it turned out really well

  • 5-6 medium potatoes, peeled and cubed
  • About twice as much vegetable stock as would be required to cook them in
  • A bundle of fresh herbs, tied in cheesecloth for easy removal
  • 1 lb white mushrooms, stemmed, cleaned, and finely chopped in the Cuisinart, then cooked in 1 tbsp butter along with a minced shallot
  • 2 chicken breasts, boneless, and marinated in lemon, olive oil, and fresh dill (marinated for at least a couple of hours).
  • A pint of heavy cream or half-and-half
  • 1 tbsp flour, for thickening if necessary
Cook the potatoes in the vegetable stock (I home-made mine, but that's another story) until quite done. Add the mushroom mixture and flour puree with an immersion blender (or, I suppose in a regular blender until creamy. Add the cream, and let it get all hot again -- just below boiling.

In the meantime, simply pan fry the lemony-dilly chicken until nicely browned, but not cooked through. On a cutting board, slice them thinly, and add them to the soup. They add flavor to the soup, and vice versa. Check them for done-ness periodically, and when they're done, so is the soup. Serve with a dollop of sour cream, if you have any.

Filling, warming on a cold evening, and quite rich.

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