| 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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