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Meryl Shark
Bright chicken mushroom soup
Clear chicken mushroom soup with winter carrots, celery, leek and tarragon.
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Ingredients
Directions
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Peel the winter carrot and cut into pieces. Wash the leek and cut into pieces. Wash the celery and cut into pieces.
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Put the water, the winter carrot, leeks, celery, chicken, half of the thyme, the bay leaves and the salt in a soup pan.
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Bring to boil. Turn down the heat and leave 1½ hours without the lid. Scoop the foam off occasionally.
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Meanwhile, put the dried mushrooms in a bowl. Pour the sherry and the boiling water over it. Leave for 15 minutes. Strain, keep separate and collect the moisture.
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Take the chicken out of the pan. Strain the stock and collect the moisture in a pan. Keep warm.
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Add the mushroom liquid to the broth. The vegetables and herbs are no longer used.
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Slice the soaked mushrooms. Ris the leaves of the rest of the sprigs of thyme. Clean the fresh mushrooms and cut the large mushrooms in quarters.
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Cut the garlic and tarragon finely. Cut the shallots into thin rings. Heat the butter in the soup pot. Fry the thyme, garlic and shallots for 5 minutes on low heat.
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Add the soaked and fresh mushrooms, pepper and salt and cook for 5 minutes on medium heat.
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Add the stock. Stir through and leave on a low heat for another 10 minutes. Meanwhile, remove the chicken from the bolts and warm for another 5 minutes.
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Season with pepper and salt. Stir in the tarragon and serve. Yummy! .
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Nutrition
370Calories
Sodium25% DV600mg
Fat29% DV19g
Protein74% DV37g
Carbs3% DV9g
Fiber12% DV3g
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