How to make Chickenand Mushroom Soup
Prep
time: 10 minutes | Cook time: 40 minutes | Serves 4
Butter-flavored cooking spray
1½ cups chopped onion
3 garlic cloves, minced
1 pound (454 g) fresh white mushrooms, chopped
½ teaspoon dried tarragon
1 bay leaf
¼ teaspoon dried thyme
½ cup white wine
½ pound (227 g) boneless, skinless chicken breast, quartered
2 (14½-ounce / 411-g) cans fat-free, low-sodium chicken broth
⅓ cup dried shiitake mushrooms (about ½ ounce / 14 g)
Salt and pepper, to taste
2 tablespoons chopped fresh chives, or 1 tablespoon dried
1½ cups chopped onion
3 garlic cloves, minced
1 pound (454 g) fresh white mushrooms, chopped
½ teaspoon dried tarragon
1 bay leaf
¼ teaspoon dried thyme
½ cup white wine
½ pound (227 g) boneless, skinless chicken breast, quartered
2 (14½-ounce / 411-g) cans fat-free, low-sodium chicken broth
⅓ cup dried shiitake mushrooms (about ½ ounce / 14 g)
Salt and pepper, to taste
2 tablespoons chopped fresh chives, or 1 tablespoon dried
1. Coat bottom of a large soup pot with cooking
spray and sauté
onion, garlic, and fresh mushrooms over medium heat. Cover and cook for 10 minutes, stirring occasionally.
onion, garlic, and fresh mushrooms over medium heat. Cover and cook for 10 minutes, stirring occasionally.
2. Add
tarragon, bay leaf, thyme, and wine, stirring and scraping bottom of pot to
loosen browned bits.
3. Lower heat and add chicken, chicken broth, and
dried mushrooms. Cover and simmer for 30 minutes.
4. Discard bay
leaf and stir in sour cream.
5. Purée soup in batches in a food processor
until smooth. Add
salt and pepper to taste, and top with chives.
salt and pepper to taste, and top with chives.
Per
Serving
calories: 170 ;fat: 3g ;protein: 22g ;carbs: 15g ; fiber: 2g ; sugar: 5g ; sodium: 485mg
calories: 170 ;fat: 3g ;protein: 22g ;carbs: 15g ; fiber: 2g ; sugar: 5g ; sodium: 485mg
