I needed some inspiration. I’d been craving some flavorful soup for weeks now. I was flipping through some of my old food magazines. I came across a recipe that looked fairly good. I read through it, went to the grocery store and worked out my gameplan.
I did use the skeleton of this recipe and made some changes as I do. I will include the original recipe from Cooking Light, if you’re interested. I will walk through my process below.
4-5 slices, thick cut bacon
1-2 chicken breasts, chopped into 1″ chunks
4 cups sliced preferred mushrooms
1-2 medium carrots, sliced
1-2 stalks of celery, sliced
1 medium onion, diced
4-5 garlic cloves, chopped
2 bay leaves
1/4 cup apple cider vinegar
4 tbsp unsalted butter
1/3 AP flour
1 cup heavy cream
1 cup 2% milk
2 cups low sodium chicken broth
1/2 tsp dry mustard
3 tbsp chopped fresh parsley
1-2 cups chiffonade collard greens
4 cups wild rice
Mise en place! Chop up everything now. Once the recipe gets going it will make things a lot easier for you. There will be some multi-tasking involved. The measurements above are fairly guesstimated but you can see the amounts.
Render the fat from the bacon (not pictured) and set the bacon to the side to be used later as garnish.
Depending on how much fat you rendered you may need to add a glug of oil to the pot. Brown the chicken, SEASON THE CHICKEN, it is okay if it is not cooked through completely at this point. Set the chicken aside.
Add the mushrooms and stir. If your pot starts to dry out add another glug of oil.Cook the mushrooms down. Remove the mushrooms and set them aside.Add your mirepoix to the pot plus the garlic and bay leaves. Allow the vegetables to soften, not caramelize. Add vinegar and stir, allow to reduce. Return chicken and mushrooms back into the pot. Turn the heat to low.In a pot, melt butter over med-high heat. Add flour and whisk quickly. Carefully and slowly add the milk/cream/stock, whisking constantly. You want this to be smooth, no flour chunks. After you pour in about half of the liquid and you have a slight thick but smooth sauce, pour in the remaining liquid and stir. Bring to a boil then reduce to low. Season this simply with salt, pepper and dry mustard.
Add the chiffonade collards to the pot, the hot liquid will gently wilt the collards without over cooking them. They’ll keep that pretty green color. At this point you want to stir to combine and TASTE TASTE TASTE. Add what you feel you may need; I wound up adding more salt and pepper plus some garlic and onion powder.Add parsley and remove bay leaves. Make sure you get them all, bite into one and you’ll curse yourself out. I chopped the bacon and some parsley for garnish.
© 2020 by Alexa Mason. All Rights Reserved
The recipe from Cooking Light (it’s a good magazine, I recommend it)