Rating: 4 stars
5960 Ratings
  • 5 star values: 0
  • 4 star values: 5960
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,960 Ratings
Diane Rossen Worthington
November 2002

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Recipe Summary test

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the chicken stock to a boil with the dried mushrooms. Cover the saucepan and remove from the heat.

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  • Melt the butter in another medium saucepan. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the sliced cremini and cook until tender and their liquid has evaporated, about 5 minutes. Season the cremini with salt and white pepper and stir in the flour. Strain the stock into the saucepan, pressing hard on the solids with the back of a spoon. Stir the soy sauce into the mushroom soup, cover partially, and simmer until slightly thickened, about 10 minutes.

  • Transfer half of the mushroom soup to a blender or food processor and puree until smooth. Return the puree to the saucepan. Add the chicken pieces and simmer the soup until the chicken is cooked through, 3 to 4 minutes. Stir in the half-and-half and port and simmer the soup for 1 minute longer. Stir in the parsley, ladle the soup into bowls and serve right away.

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