Muffy The Velvet Mushroom Soup & Friend - Longmeadow Farm

Total Time: 41 mins Preparation Time: 11 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 ounce dried mushroom, dried (porcini or any mushroom)
• 4 cups chicken stock
• 1/4 cup unsalted butter
• 1 yellow onion, finely chopped
• 1 tablespoon garlic, minced
• 1/8 teaspoon celery seed
• 3/4 lb cremini mushroom, sliced (fresh, brushed clean, any fresh mushroom can be used)
• 1/4 cup flour
• 1 dash salt
• 1 dash pepper
• 2 teaspoons soy sauce
• 1 dash tabasco sauce (optional)
• 1 lb boneless skinless chicken breast (skinless, boneless, halved lengthwise, cut into thin strips)
• 1 cup half-and-half
• italian parsley, finely chopped (for garnish)

Recipe

• 1 in a saucepan, combine dried mushrooms in stock over medium-high heat simmering for 5 minutes.
• 2 in a larger pot, melt butter. add onion, saute' for 5 minutes, medium heat.
• 3 add fresh mushrooms, and cook 2 minutes more.
• 4 add garlic and stir quickly, 20 seconds.
• 5 sprinkle onion/mushroom/garlic mixture with flour, salt and pepper.
• 6 stir this whole flour mixture until incorporated.
• 7 add soy sauce, and (optional tabasco sauce if using) to flour mixture.
• 8 add the mushroom stock, and porcini mushrooms, to larger pot and simmer for 15 minutes until mushrooms are tender.
• 9 remove pot from heat. using a hand held blender, or blender, blend all ingredients together until puree' making sure to leave some course bits.
• 10 combine chicken with mushroom puree' and heat for 10 minutes.
• 11 stir in half and half and heat until warm.
• 12 put directly into soup bowls add chopped parsley for garnish.
• 13 get that spoon and slurp her up now, and take off your shoes and feel the moment.