Chicken Mushroom Soup
2002-09-17 @ 3:23 p.m.
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I�m ready to start making soups even though the weather is still relatively warm. Fortunately it rained most of Sunday so it was a good soup day. I also made some homemade whole wheat rolls to go with this using the French bread recipe in Beard on Bread and substituting whole wheat flour for about half of the flour called for.
Chicken Mushroom Soup
olive oil
about 1 tablespoon minced garlic
1 onion, chopped
2 boneless chicken breasts, cut in bite size pieces
1 8 oz pkg whole baby portobello mushrooms, sliced (or button mushrooms or whatever you want to use)
1 15 oz can diced tomatos
about 1 tablespoon minced ginger
about 2 quarts chicken broth
salt and pepper
2 dashes cayenne pepper
In a large heavy pot, lightly saute garlic and onion. Add chicken and cooked until browned. Add mushrooms and continue to stir until mushrooms just begin to soften. Add everything else and bring to a boil. Reduce to simmer and let it cook until you are ready to eat.
This soup could be easily turned into a vegetarian dish (or a side dish) by leaving out the chicken and using mushroom broth or vegetable broth instead of chicken broth. I have found mushroom broth at our local health food store, and it makes a great soup base.
Jake had a glass of dry rose with the soup, and I had Merlot. The rose was probably the better match, but the Merlot was fine.
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