Ingredients
-
2
-
3
-
1
-
2
-
2
-
6
-
2/3
-
-
-
-
1
-
1
-
2
-
3
-
2
Directions
Chicken, Spinach & Shiitake Mushroom Soup, A beautiful soup, in taste, appearance, and nutrition This is a complete meal in itself This recipe includes directions for the stock, if you don’t have time a chicken bouillon cube works as well Just be sure to cook some chicken pieces to add into the soup near the end, it’s worth it , This soup is amazing! I will definitely make again We only had button mushrooms at home but they were an excellent replacement Also, we used our canned carrots from our garden Because they were soft from canning, I added them at the end Healthy and yummy is hard to find Thank you!, Used button mushrooms instead of shitake Used canned garden carrots at end in place of raw carrots
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Steps
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1
Done
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For the Stock; Put All the Ingredients Into a Medium Pot, Cover With Water, About 10 Cups, and Bring to a Boil. Skim Off the Scum That Floats to the Surface, and Simmer the Stock Until the Chicken Has Cooked, About 1 1/2 Hours. Leave the Chicken to Cool in the Stock. |
|
2
Done
|
For the Soup, Sweat the Diced Carrot, Celery and Onion in the Oil in a Medium Pan Together With the Garlic Until the Vegetables Are Soft. Add the Sliced Shiitake Mushrooms and Fry Until Cooked. |
|
3
Done
|
When the Stock Is Ready, Strain the Liquid Over the Vegetables and Mushrooms. You'll Need 8 Cups. |
|
4
Done
|
Keep the Chicken Carcass and Pick Off the Cooked Meat in Small Pieces. Add This to the Soup With the Spinach, When the Spinach Has Wilted in the Soup Add the Nutmeg, Salt and Pepper. |
|
5
Done
|
as an Variation You May Also Add a Poached Egg or Some Grated Parmesan on Top of the Soup. |
