Chicken Mushroom Soup
Serves 4
Ingredients
2 T butter
1 T olive oil
1 pound boneless chicken breasts, diced
1/2 cup diced carrot
12 -16 oz sliced mushrooms (I used canned, because that's what I had on hand.)
1 clove garlic, minced
2 T diced onion
2 T flour (or more depending on desired consistency)
4 cups chicken broth
1/2 tsp. thyme
1/2 tsp salt, or to taste
Ground black pepper
3/4 cup heavy cream
In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken and carrot; cook, stirring until chicken is nearly cooked through. Add the mushrooms, garlic and onions; continue cooking, stirring, until mushrooms are tender. Stir in the flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10-15 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
Note: I ended up adding some corn starch, mixed in water - because the soup wasn't as thick as I wanted.
Bread Bowl
Serves 4
1 roll thawed bread dough
Olive oil
Preheat oven to 375*. Take thawed bread dough, cut it into four parts.
Roll each section into 8 inch circles. Place four bowls on a cookie sheet and brush them with oil (or spray with vegetable spray).
Form the dough around the bowls, using water on the edge of each circle to create a small ridge.
Place in oven and bake for 18-20 minutes.
Separate bowls from bread very carefully and let cool on rack.
1 comments:
Yummy! This makes me want to make my own bread bowls!
May 11, 2010 at 11:36 PMPost a Comment