Curried Chicken Mushroom Soup
Chopped turkey breast can be substituted for the chicken if you’d prefer. Top this easy soup with some chopped fresh parsley for more color.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 1 oz. mixed dried mushrooms
- 2 cups boiling water
- 1 Tbsp. olive oil
- 2 boneless, skinless chicken breasts, chopped
- 1½ cups chopped leek
- 2 cups chopped cremini mushrooms
- 1 Tbsp. curry powder
- 2 Tbsp. arrowroot
- ⅛ tsp. ground white pepper
- ½ tsp. dried chervil leaves
- 1 cup milk
- 1 cup chicken stock
- In a small bowl, combine the dried mushrooms with the boiling water; set aside for 20 minutes to rehydrate.
- In a large saucepan, heat olive oil over medium heat. Add chicken breasts; cook and stir until almost cooked, about 4 to 5 minutes. Remove chicken from saucepan and set aside. Add leeks and cremini mushrooms to saucepan; cook and stir for 4 to 5 minutes or until crisp-tender.
- Add curry powder, arrowroot, pepper, and chervil to saucepan; cook and stir until bubbly. Add milk and chicken stock; stir well and bring to a simmer.
- Meanwhile, drain rehydrated mushrooms, reserving liquid. Squeeze out excess liquid and coarsely chop mushrooms. Strain liquid through a coffee filter.
- Add to soup along with the mushrooms and chicken. Bring to a simmer; simmer for 15 minutes to blend flavors. Serve immediately.