too late, just finished sorry heres the recipe anyway
2 large boneless chicken breast
2-3 cup of Button and cremini Mushrooms
4-5 Shallots
3 cloves of garlic
3 stalks of celery
4tbls olive oil
3 carrots.
3 tbls fresh tyme
2 bay leaves
1 liter of low sodium chicken broth
1 cup of milk
2 cups of 35% whipping cream
1/2 cup of white wine
salt and pepper
Cut chicken breast into 1 inch chunks, in a dutch oven sautee till brown in olive oil remove from pot. chop carrots celery garlic and shallots and sautee until tender. Deglazes the pot with white wine and reduce till almost evaporated. add the chicken back to the pot along with tyme and bay leaves. cover with chicken stock and bring to a simmer. Now quarter the mushrooms and sautee in a separate pan in butter till brown. add to the pot along with the milk and cream. Now bring it up to heat
But do not boil the milk and cream may sperate. Serve with nice crusty bread and enjoy. MMMMMMM just tasted it! separate I just made this up. Soup is so easy. I really like to cook aswell though.
