Rainy day Chicken 2-Mushroom Soup
Or how to not leave the house when it's raining buckets. It is the Oregon coast range in February.
With some variety of soup in mind, I made stock from a rotisserie chicken earlier in the day. (My dogs are always in close attendance when I'm pickin chicken... Their eyes are glued to my every move in hopes I'll drop a scrap; floor cleanup patrol at the ready.)
The rain began in earnest about the time I'd finished, and not wanting to get drenched I took a look in the pantry and freezer.
And came up with:
Shallots, crimini mushrooms, chanterelle mushrooms, barley, fresh spinach, and white wine. I walked in from outside (covered porch!) to a mouth-watering aroma of simmering soup.
Ingredients:
3 Shallots, 150 gram, diced
Crimini mushrooms, 225 grams, sliced
Chanterelle mushrooms, 185 grams
7 cups chicken broth
1 cup dried barley
1 cups diced chicken
1 cup white wine
Fresh spinach
Bring 6 cups of salted broth to boil, then add the barley. Cover pot and reduce heat to a simmer. Allow 30 - 40 minutes for barley to cook.
Meanwhile saute shallots and crimini mushrooms in 2 Tbl. butter and a glug of olive oil. I cooked these separately to get the texture I like in the mushrooms. Set aside.
Add remaining cup of broth to blender with the Chanterelles. Pulse until the mushroom bits are the desired size. To me, that means seeing small chunks. (These mushrooms were frozen last autumn after cooking out the juices - they have a surprisingly high water content.)
Once the barley is tender add the cooked vegetables, the chicken, the Chanterelle broth mixture, the wine. Bring to a boil. Adjust spices. Add spinach and allow to heat through. Voila - it's ready.
With some variety of soup in mind, I made stock from a rotisserie chicken earlier in the day. (My dogs are always in close attendance when I'm pickin chicken... Their eyes are glued to my every move in hopes I'll drop a scrap; floor cleanup patrol at the ready.)
The rain began in earnest about the time I'd finished, and not wanting to get drenched I took a look in the pantry and freezer.
And came up with:
Shallots, crimini mushrooms, chanterelle mushrooms, barley, fresh spinach, and white wine. I walked in from outside (covered porch!) to a mouth-watering aroma of simmering soup.
Ingredients:
3 Shallots, 150 gram, diced
Crimini mushrooms, 225 grams, sliced
Chanterelle mushrooms, 185 grams
7 cups chicken broth
1 cup dried barley
1 cups diced chicken
1 cup white wine
Fresh spinach
Meanwhile saute shallots and crimini mushrooms in 2 Tbl. butter and a glug of olive oil. I cooked these separately to get the texture I like in the mushrooms. Set aside.
Add remaining cup of broth to blender with the Chanterelles. Pulse until the mushroom bits are the desired size. To me, that means seeing small chunks. (These mushrooms were frozen last autumn after cooking out the juices - they have a surprisingly high water content.)
Once the barley is tender add the cooked vegetables, the chicken, the Chanterelle broth mixture, the wine. Bring to a boil. Adjust spices. Add spinach and allow to heat through. Voila - it's ready.
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