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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This soup is flavorful and satisfying. I clipped it from a recent newspaper article. This will make 8 1-cup servings. Ingredients:
1 1/2 teaspoons rosemary, leaves crushed |
1 1/2 teaspoons thyme leaves |
1 teaspoon garlic powder |
4 teaspoons butter, divided |
1 (8 ounce) package mushrooms, sliced |
1 cup carrot, sliced |
1/2 cup flour |
4 cups reduced-sodium chicken broth |
1 lb boneless chicken thighs, cut into 1-inch pieces |
1 1/2 cups frozen pearl onions |
1 cup frozen peas |
8 bread, slices thin |
1 teaspoon oil |
Directions:
1. Mix rosemary, thyme and garlic powder in small bowl; reserve 1/2 t.
2. Heat 1 t butter in large saucepan on medium heat.
3. Add mushrooms, carrots, and remaining seasoning mixture; cook and stir 3 minutes.
4. Remove from saucepan; set aside.
5. Melt remaining 3 t butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.
6. Sprinkle with flour; cook and stir 3-4 minutes or until flour is lightly browned.
7. Gradually stir in broth until well blended.
8. Bring to a boil.
9. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally.
10. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
11. Meanwhile, cut bread into rounds with 3-inch cookie cutter.
12. Place on baking sheet.
13. Brush bread with oil and sprinkle with reserved seasoning mixture.
14. Bake in preheated oven 350 degrees F for 10 minutes or until toasted.
15. To serve soup, ladle into soup bowls and top each with 1 crouton (bread).
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