Submitted by ElectricSweater
A hearty and flavorful chicken and mushroom soup with a creamy base, perfect for serving with country-style bread.
Source: www.epicurious.com
Show Full Ingredient List
- 2 large chicken breasts
- to taste kosher salt
- 3 Tbsp. olive oil
- 10 oz. mushrooms
- to taste salt
- 1 Tbsp. olive oil
- 3 large shallots
- 5 cloves sliced garlic
- to taste salt
- 1 Tbsp. flour
- 1½ tsp. or 1 Tbsp. thyme
- 1 cup white wine
- 5 cups water
- to taste pepper
- to taste salt
- 3 Tbsp. parsley
- 2 cloves grated garlic
- ¼ cup olive oil
- to taste salt
- 1 cup heavy cream
- 2 tsp. Worcestershire sauce
- to taste pepper
- as needed country-style bread
Step 1
2 large skinless, boneless chicken breasts (about 1½ lb.)
to taste kosher salt
Pat chicken breasts dry with paper towels. Season with kosher salt on both sides. Set aside.
Step 2
3 Tbsp. olive oil
10 oz. mixed mushrooms, trimmed if needed, torn into bite-size pieces
to taste salt
Heat 3 Tbsp. olive oil in a medium Dutch oven over medium-high. Cook mushrooms, stirring occasionally, until softened, 5–7 minutes. Season with salt and continue cooking until browned and crisp, 5–9 minutes more. Transfer to a bowl.
Step 3
1 Tbsp. olive oil
3 large shallots, finely chopped
5 cloves garlic, thinly sliced
to taste salt
Pour 1 Tbsp. olive oil into same pot, then add shallots and sliced garlic; season with salt. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes.
Step 4
1 Tbsp. all-purpose flour
1½ tsp. or 1 Tbsp. dried thyme or chopped thyme
Add flour and thyme and cook, stirring often, until combined, about 1 minute.
Step 5
1 cup dry white wine
Pour in white wine, scraping up browned bits, and bring to a simmer. Cook until liquid is slightly thickened, about 5 minutes.
Step 6
5 cups water
to taste freshly ground pepper
to taste salt
Add half of the mushrooms, salt, reserved chicken, and 5 cups water; season with pepper. Bring to a rapid boil. Cover pot; remove from heat. Let sit until chicken is cooked through, about 15 minutes.
Step 7
3 Tbsp. finely chopped parsley
2 cloves garlic, finely grated
¼ cup olive oil
to taste salt
Meanwhile, mix parsley, grated garlic, remaining olive oil, and a big pinch of salt in a small bowl to combine.
Step 8
Uncover pot and, using tongs, transfer chicken to a plate; shred with 2 forks.
Step 9
1 cup heavy cream
2 tsp. Worcestershire sauce
Return chicken to pot and add heavy cream and Worcestershire sauce. Set over medium and heat until warmed through, about 4 minutes.
Step 10
to taste freshly ground pepper
as needed country-style bread
Ladle soup into bowls and top with remaining mushrooms. Drizzle with parsley oil; season with more pepper. Serve with country-style bread if desired.