Creamy Chicken Soup, Wild Mushroom, Leeks and Rice

Creamy Chicken Soup, Wild Mushroom, Leeks and Rice

Equipment Needed

• 2 Pots

• Knife

• Cutting Board

• Fine Mesh Sieve

INGREDIENTS LIST

For The Chicken Stock

• 1 Whole Chicken, butchered 1 breast used and the rest reserved

• 1 Cup Carrot, chopped

• 1 Cup White Onion, chopped

• 1 Cup Leeks, soaked in water to removed dirt and chopped. Green parts used for stock

• 2 Cloves Garlic, sliced

For The Mushroom Mix

• 4 Tb Olive Oil

• 1 Pound Mushroom Mix, chopped

• 1 Cup Leek, soaked in water to removed dirt and chopped. White parts primarily

• 2 Cloves Garlic, sliced

• 1/2 Cup White Wine

For The Soup

• 3 qts Chicken Stock

• 1 Chicken Breast, shredded

• 1/2 Cup Jasmine Rice

• 2 Tb Butter

• 3 Cups Heavy Cream

• 1 Baguette, toasted

• Salt and Pepper to taste

• Oregano Leaves and Grated Parmeggiano Reggiano for Garnish

METHOD

For The Chicken Stock

Start by butchering a whole chicken. If you don’t know how to do this, or would prefer not to, you can alternatively substitute store bought chicken stock and buying a chicken breast.

Add the excess chicken bones into a pot and cover with cold water. Start by bringing up to a boil and fully removing the scum that floats to the top. Reduce the heat to let the stock bubble and add in the chopped carrots, onions, leeks and garlic. Let the stock cook for a minimum of 30-40 minutes, but 2 hours is best. Essentially, the point of this is to let the flavors of each ingredient fully seep into the stock. A way to test this is to taste a piece of carrot in the stock. If it still tastes like carrot, let it cook longer. If it doesn’t taste like anything, the flavor is in the stock.

You can poach the chicken breast in salted boiling water, but considering I had just made a stock, I thought it would just add flavor.

Add the chicken breast to the chicken stock and poach until fully cooked through. Remove and allow to cool then use a fork to shred.

Strain the stock using a fine mesh sieve afterwards to remove all the vegetables and unwanted bits.

For The Mushroom Mix

Start by adding the olive oil to the pot and bring up to almost smoking. Add in the mushroom mix and color well. Once colored, add in the garlic and leeks, then cook until translucent. Deglaze with white wine and allow the wine to cook off.

For The Soup

In the pot with mushrooms, add in the chicken stock and rice. Cook until the rice is done then finish the soup with cream, butter, salt and pepper to taste. Adjust the consistency with water if it becomes too thick from the rice and cream. Finish with grated Parmeggiano Reggiano, Oregano Leaves, and a Toasted Baguette.