biltong and mushroom soup

Biltong & Mushroom Soup


May 9, 2015 Comments (0) Views: 520 Soup

Chicken Soup

Make plenty of it, it freezes well for that quick dinner solution.

4 T flour
2 T butter
2 T olive oil
4 carrots, chopped
2 stalks celery, chopped
1 onion, diced
4 cups chicken stock
2 cups milk or cream
1 t fresh black pepper
2 T fresh parsley
Dash of thyme
½ teaspoon turmeric
1 t. chopped garlic
3 cups chicken – cubed or shredded and cooked
¼ cup white wine

In a Dutch oven, sauté the vegetables in olive oil and butter until softened. Add the herbs and pepper. Add the garlic and turmeric. Cook another minute or 2. Add the flour and stir well. Add the wine and let simmer for another 2 minutes. Add the chicken, stock and milk/cream.

Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
Stir frequently. Use a hand blender to smooth the soup to your liking. Serve.


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