Curried Chicken Mushroom Soup
Chopped turkey breast can be substituted for the chicken if you'd prefer. Top this easy soup with some chopped fresh parsley for more color.
INGREDIENTS | SERVES 4
1 ounce mixed dried mushrooms
2 cups boiling water
1 tablespoon olive oil
2 boneless, skinless chicken breasts, chopped
1½ cups chopped leek
2 cups chopped cremini mushrooms
1 tablespoon curry powder
2 tablespoons arrowroot
⅛ teaspoon white pepper
½ teaspoon dried chervil leaves
1 cup milk
1 cup Chicken Stock (Chapter 3)
In a small bowl, combine the dried mushrooms with the boiling water; set aside for 20 minutes to rehydrate.
In a large saucepan, heat olive oil over medium heat. Add chicken breasts; cook and stir until almost cooked, about 4 to 5 minutes. Remove chicken from saucepan and set aside.
Add leeks and cremini mushrooms to saucepan; cook and stir for 4 to 5 minutes or until crisp-tender.
Add curry powder, arrowroot, pepper, and chervil to saucepan; cook and stir until bubbly.
Add milk and chicken stock; stir well and bring to a simmer.
Meanwhile, drain rehydrated mushrooms, reserving liquid. Squeeze out excess liquid and coarsely chop mushrooms. Strain liquid through a coffee filter.
Add to soup along with the mushrooms and chicken. Bring to a simmer; simmer for 10 to 15 minutes to blend flavors. Serve immediately.
PER SERVING Calories: 240 | Fat: 8g | Sodium: 150mg | Carbohydrates: 19g | Fiber: 3g | Protein: 21g
