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Post by Deleted on Jan 14, 2019 19:40:11 GMT -5
Hungarian Mushroom Soup with Chicken
Servings: 4 servings
Ingredients 1 large boneless skinless chicken breast diced or about 1 1/4 cups diced cooked chicken Cooking oil 1/4 cup onion finely diced 8 oz. sliced cremini mushrooms standard tray 10 button mushrooms halved (optional) 4 cups chicken broth 1 Tbsp. paprika Pinch dried dill Salt and freshly ground pepper to taste 1/4 cup fresh parsley chopped
To thicken and add creaminess: 1/4 cup whipping cream or half and half 2 Tbsp. cornstarch
To serve: Sour cream Additional chopped fresh parsley
Instructions If starting with an uncooked chicken breast: In a large soup pot, heat a bit of cooking oil over medium heat, add diced chicken and cook, stirring, until just cooked through. Remove to a bowl and set aside. Heat a bit more oil in pan. Add diced onion and cook over medium heat, stirring, just until softened. Add mushrooms and a pinch of salt. Cook, stirring regularly, until mushrooms are softened. Add chicken broth, paprika and dill. Add cooked chicken back to the pot. Bring to a boil, then reduce heat to medium-low and allow to simmer for about 10 minutes to allow the flavors to develop. Taste soup and season with salt and pepper, as needed. Stir in chopped parsley. In a small bowl, stir together the cream and cornstarch. Add about 1/2 the mixture to the soup and cook, stirring, for 1 minute to thicken. Add more of the cream mixture to the soup as needed, until soup is thickened to your liking. Spoon soup into serving bowls. Top with a dollop of sour cream and additional chopped fresh parsley.
Source: Seasons & Suppers
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