Monday, February 4, 2013

Creamy Chicken and Mushroom Soup

For 2 servings

2 T olive oil
1 c mushrooms, diced
1/2 yellow onion, diced
1/4 red bell pepper, diced
3-5 cloves garlic, minced
1/2 cup shredded chicken breast
2 T flour
2 c chicken stock
1/4 cup milk
1 - 2 dozen spinach leaves, torn
1/4 cup chopped fresh parsley
Salt and pepper

Optional: 1/2-1 c cooked pasta or rice mixed in or served with

Sauté onions, peppers and mushrooms in oil until tender. Add a little more oil if necessary. Add flour and stir make a thick paste/roux. Cook for two or three minutes while stirring. Add stock and milk and stir to incorporate. Bring to a boil and cook for a few minutes. Reduce heat, add spinach and simmer for about 5 to 10 minutes, or until your desired consistency. Check for seasoning. I tend to add both salt and pepper with a heavy hand. Add parsley before serving. I throw in a Parmigiano Reggiano rind while cooking, but you could add some grated parm.

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