Chicken Apple Mushroom Cardamom Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tbsp. butter, divided into 3 portions
2 large onions, finely chopped
˝ c. celery, chopped
2 large garlic cloves, minced
2 to 3 c. diced, peeled apples
2˝ c. sliced mushrooms
1 tbsp. cooking oil
1 lb. chicken thigh meat, diced
6 c. chicken broth
1 to 2 c. white wine
6 tbsp. flour
2 tsp. ground cardamom
1˝ c. heavy cream
Garnishes: chopped parsley, slivered almonds
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Directions: |
Directions:Sauté the onions and celery in 1˝ tablespoons of butter in a large Dutch oven or soup pot until they begin to caramelize. Add the minced garlic and diced apples. Cook until the apples start to soften and brown. Put this mixture into a large bowl and set it aside.
Using the same soup pot, melt another 1˝ tablespoons of butter. Sauté the mushrooms until they are soft and browned. Add the mushrooms to the bowl with the onion and apple mixture, and set aside. Using the same pot again, heat the cooking oil over medium heat and sauté the diced chicken thighs, just until cooked through. Dump all of the ingredients in the bowl back into the large soup pot, along with the chicken thighs. Add the broth and wine to the pot. Melt the remaining 1 tablespoon of butter in a small saucepan. Add just enough chicken broth to whisk in the flour and cardamom to make a roux. Then whisk the roux into the liquid in the pot. Simmer for 15 to 20 minutes. Stir in the heavy cream and heat the soup again over low heat. Do not let it boil after the cream has been added. Serve with suggested garnishes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: If you've never tried cardamom, this soup will introduce you in a most delightful way!
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