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SOUPS
Cream Portobello Soup
Chunky Chicken and Mushroom Chowder
1 – 6oz. Package Slices
4 T Butter
2 T Flour
1/2 chopped Onion
1 1/2 cups Milk
1 1/2 cups Heavy Cream
Pepper & Salt to taste
1 T Marsala wine (optional)
Melt butter in saucepan over medium heat. Add flour and stir constantly until you make a roux. Continue to stir until flour is cooked. Remove from heat.
Place 1 T Butter in medium saucepan over medium heat. Add chopped onion and sauté until golden. Chop Oakshire Portobellos into 1/2 - 1" chunks, add 2 – 3 T water to pan and add Oakshire Portobellos. Add salt and pepper, cover and reduce heat. Cook 15 minutes then add milk and cream. Cook till thickened. If you want to add Marsala wine do so now before soup thickens.
Chunky Chicken and Mushroom Chowder
8 ounces crimini sliced or quartered
1 whole bone-in chicken breast (about 1 1/4 pounds)
2 cups ready to use chicken broth
1 cup water
6 red skinned potatoes (about 1 1/2 pounds), scrubbed and cut into one inch chunks
1 carrot, cut into 1/4 slices
3/4 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce
In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat. Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside. Remove the chicken from the broth and set aside the pot with the broth. Remove and discard chicken skin and bones. Tear chicken meat into large pieces; set aside.
To the broth in the pot, add potatoes, carrot, ¾ teaspoon of the salt, the thyme, and black pepper. Cover and simmer about 15 minutes, or until the potatoes are tender.
Add milk, cream, mushrooms, and the reserved chicken meat. Bring to a boil. Reduce heat, cover, and simmer 5 minutes. Taste and add the remaining salt if needed, along with the Worcestershire sauce. Serve with crusty French bread.
Yields 4 servings
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