Sometimes it’s just a craving, sometimes it’s a audiobook of the Julia Child Biography, “Dearie”, sometimes it’s thumbing through a recent copy of a magazine. This week, while at work, and part of my job is to keep my area clean, so I was cleaning out a cart, when I came across a free magazine left there. In the magazine, there was recipe for a version of this soup. I was motivated to make it, and during the making of it, I had to do a few adjustments, but for the first time, I WROTE DOWN THOSE ADJUSTMENTS!!!! Now rest assured you can make exactly what we had!
Shiitake Chicken Soup
2 Qt. Low Sodium Chicken Broth (or so)
2-3 T Olive Oil
1 lb. Boneless Skinless Chicken breasts, diced (raw) (I sautéed a few until crispy for garnish)
¾ Shiitake Mushrooms, cleaned and sliced
1 T. Minced ginger
3 Garlic cloves, minced
Salt and Pepper to taste
½ Cup Cream
¾ Cup Green onion, chopped
Prep all items prior to starting recipe
Clean (remove all fat and non-meat parts) and dice chicken breasts. (I marinated these in some left over PF Chang’s Lettuce Wrap sauce)
Clean and Slice mushrooms
Peel and mince Ginger
Using a large pot, coat with olive oil, and bring to a high heat. Add in Chicken breast pieces, and sauté until cooked, deglaze bottom of the pan with small amounts of chicken broth. Add in garlic and ginger. Sauté until tender, deglazing as you go (deglazing is to remove the browned bits from the bottom of the pan). When the broth has almost evaporated, add in the mushrooms, and sauté until tender.
Add in the remainder of the broth, and reduce, to intensify the flavor. Add more broth, as needed. Cover and allow to simmer 20-30 minutes, if time allows.
Using a hand blender, or small amount in a traditional blender, blend until smooth.
Right before serving, add in cream, so that the heat doesn’t “break” (separate) the soup.
Serve in bowls with crusty bread, and top with crispy mushrooms, green onions and a few drops of hot chili oil.