Chicken-Mushroom-Red-Pepper Soup
In large pot over medium heat whisk together1/2 cup canola oil
1/2 cup flour
Pour in
9 cups unseasoned chicken broth
2 12-oz cans evaporated milk
and heat, stirring occasionally, until bubbling.
In separate skillet, saute the following until onions are translucent and the rest start to soften
1 sweet onion, diced
4 carrots, diced
2 stalks celery, diced
6 oz mushrooms, chopped
1 red bell pepper, diced
2 - 4 cloves, garlic, pressed or diced fine
Add sauteed vegetables to the soup.
Optional: At this point, blend with stick blender until almost smooth.
Stir in
2 cups cooked chicken breast, diced fine
1 lb green fresh or frozen peas
2-3 dashes nutmeg
salt and pepper, to taste
Heat through and serve. (If it's too thin, mix up approximately 1/4 cup corn starch with just enough water to make a paste. Stir in and heat until thickened and bubbling.)
Not a lot different than many soups I've shared here, I guess-- But a variation appreciated by the family. Prince Go-for-it said it tasted "like chicken pot pie scooped out of the crust."
Yum! That sounds wonderful! And I love your son's description of it. It's snowing here today, so it might be a soup night tonight. Thanks for sharing.
ReplyDeleteWe're still a little jealous of snow, but now that it's March, we'll just look toward spring instead. (so that's when it'll come, right?) Keep warm!
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