Having a little bit of energy, and craving something hot and soft on my throat.. I made this recipe. It literally took about 7 minutes to prepare and only about 15 to cook. Right now, it smells wonderful. I love the smell of the thyme and mushrooms together. Mmm.
Of course, there is no way I can ever follow a recipe exactly, so my alterations included adding some sweet corn and substituting regular yellow onions for the small green ones (because I didn't have those) and also omitting celery, again because there was none in my fridge. I also added about 1 cp of water and replaced fresh garlic with garlic powder (I am sick and dicing garlic is my least favorite thing, even when I am well). I wish I had some nice, hearty, grainy bread to dip in the soup... maybe I can sweet talk Jarod into that :)
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless chicken breasts, diced
- 1/2 cup diced carrot
- 1 large rib celery, diced
- 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
- 1 clove garlic, minced
- 4 green onions, sliced
- 2 tablespoons flour
- 4 cups chicken broth
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon salt, or to taste
- Fresh ground black pepper
- 3/4 cup heavy cream
Preparation:
In a large stockpot, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, onion, garlic and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
Serves 4 to 6.
1 comment:
He did go and get me bread! What a sweetie I have!
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