Name: Exotic Mushrooms and Tarragon Cream
Ingredients: Reserved chicken cooking liquid; 3 Carrots sliced, about 3/4 cup; 2 Stalks celery, diced, about 1/2 cup; 1 tb Sweet butter; 2 tb Finely chopped shallots; 1 lb Mixed exotic mushrooms, sliced and broken by hand; 1 c Heavy cream; 1/2 ts Salt; 1/2 ts Pepper; Reserved chicken meat; 1/4 c Chopped fresh tarragon leaves

Would you drown your cares? Then go, plunge yourself in the Godhead’s deepest sea; be lost in His immensity; and you shall come forth as from a couch of rest, refreshed and invigorated. I know nothing which can so comfort the soul; so calm the swelling billows of sorrow and grief; so speak peace to the winds of trial, as a devout musing upon the subject of the Godhead. It is to that subject that I invite you this morning.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Michael’s p, Sauces & co, Vegetables	4	Servings

INGREDIENTS

		Reserved chicken cooking liquid
3		Carrots sliced, about 3/4 cup
2		Stalks celery, diced, about 1/2 cup
1	tb	Sweet butter
2	tb	Finely chopped shallots
1	lb	Mixed exotic mushrooms, sliced and broken by hand
1	c	Heavy cream
1/2	ts	Salt
1/2	ts	Pepper
		Reserved chicken meat
1/4	c	Chopped fresh tarragon leaves

INSTRUCTIONS

Place the chicken broth in a 4 quart casserole and bring to the boil. Add
the carrots and celery and simmer for 10 minutes. Mean put he butter in a
saute pan and begin to cook the shallots over mediu m heat. Add the
mushrooms to the pan and cook over high heat for 5 minutes .
Add the cream to the pot over broth and vegetables and then add the sauteed
mushrooms to the pot. Simmer this for 5 minutes before adding the chicken
and continuing to cook for 20 minutes. Add the ta rragon and place into
single serving crocks or bowls and top each one with a biscuit.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.

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