I have always been a fan of roasting my own chicken. It is very easy to do and always comes out juicy and delicious. In fact, when I do roast a chicken, I always think why don’t I do this more often. Recently, though, I have become a fan of some store-bought rotisserie chickens to use in soups and stews. And Chicken and Mushroom Soup is one of them. Here is how I prepare it.
In a heavy bottom soup pot, sauté ½ pound of mushrooms in 3 tablespoons of butter until lightly browned. Remove with a slotted spoon to a dish. Heat 3 tablespoons of olive oil in the same pot and add 1 chopped onion, 2 chopped carrots, and 2 chopped stalks of celery. Sprinkle with salt and sauté for 8 – 10 minutes. Sprinkle with 1 teaspoon of dried Thyme and sauté for a couple of minutes longer.
Stir in 1/3 cup of flour and cook for 2 – 3 minutes. Then add 1 quart of chicken stock – scraping the bottom of the pot – 2 cups of half and half and 1 bay leaf. Bring it to a slight boil, reduce it to a simmer and cook for 10 minutes stirring occasionally. Meanwhile, remove and shred the meat from a store-bought rotisserie chicken. Add the chicken and mushrooms to the pot and warm for about 5 minutes. Discard the bay leaf and ladle into bowls.
And that is it. 30 minutes later you have a silky smooth and delicious dinner. Enjoy.
Sounds delicious.