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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Summer is almost over here in Montreal so this soup will be great soon. This is from Ricardo. And the good thing about this recipe is that it uses only 1 saucepan. Nothing more. Ingredients:
1 lb boneless skinless chicken breast, diced |
2 tablespoons olive oil |
8 ounces small mushrooms, cut in quarters (white) |
1 red bell pepper, diced |
1 small leek white, minced |
3 tablespoons butter |
6 tablespoons flour |
1/2 teaspoon celery seed |
4 cups chicken stock |
1 cup 15% cream |
salt and pepper |
Directions:
1. In a large saucepan, brown the chicken in oil. Add salt and pepper. Set aside on a plate.
2. In the same saucepan, brown veggies in the butter until tender. Sprinkle flour and celery seeds on them. Cook 1 minute while stirring. Add chicken stock while whisking and bring to boil always stirring. Put the chicken back in the saucepan and add the cream. Let simmer slowly about 5 minutes. Adjust seasoning.
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