I really liked the mild but yet earthy taste of this soup. I think it's the use of wine and wild mushrooms, which add more layers of flavor than just broth and champignon - which is the most sold mushroom over here.
I cubed the chicken (the best I could since it was a whole chicken that came cooked off the bone) as I don't care much for shredded chicken in soups.
Also, I didn't use shimeji mushrooms and enoki mushrooms. I'm not even sure they sell them in this country so I used wild mushrooms that I picked myself in the forest this fall. (Beat that! ) smileys/bigsmile.gif
Here's the recipe. It might look like a little work but the soup mostly makes itself once the chicken is set to simmer in the pot.
I served the soup like we do in this house - with freshly baked bread and butter to spread.
https://www.theguardian.com/lifeandstyle/2017/nov/11/autumn-soup-recipes-chicken-mushroom-broth-thai-pork-dumplng-noodles-chestnut-yotam-ottolenghi
Six years ago today, my husband Karl and I entered into a civil partnership. And six years before that, the first gay civil partnership in the UK took place at 11am on 5 December 2005. So what’s all this got to do with soup? Well, soup will for me always mean comfort and home, and comfort and home will always mean eating at the end of the day with Karl and our boys. Soup soothes and strengthens, and is the very definition of true love.
Shredded chicken with wild mushroom broth
( Serves two to four.)
For the broth
4 chicken thighs (550g), bone in, 2 skinned, the other 2 left skin-on
1 tbsp olive oil
3 carrots, chopped into 4cm pieces (no need to peel or trim)
3 banana shallots, cut into quarters lengthways (no need to peel or trim)
4 garlic cloves, crushed with the back of a knife (no need to peel or trim)
Finely shaved peel of 1 small lemon
1 sprig fresh rosemary
500ml chicken stock
300ml white wine
850ml water
30g dried wild mushrooms
1 tsp soft light brown sugar
Salt
For the mushrooms
10g unsalted butter
1 garlic clove, peeled and crushed
150g shimeji mushrooms
180g enoki mushrooms
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To serve
5g tarragon leaves, finely chopped
5g chervil leaves, finely chopped
Mix all the thighs in a bowl with the oil and an eighth of a teaspoon of salt.
Heat a 30cm-wide, heavy-based casserole pot for which you have a lid on a medium-high flame. Lay in all the thighs (skin-side down for the two that have some), and leave to fry for five minutes, until golden brown. Turn down the heat to medium, flip over the thighs and fry for another two minutes. Remove the chicken from the pot, leaving the fat in the pot and the pot on the heat. Add the carrots, shallots, garlic, lemon peel and rosemary, and fry for four minutes, stirring often, then return the chicken to the pot and add the stock, wine, water, dried mushrooms, sugar and half a teaspoon of salt. Turn the heat to low, cover the pot and leave to simmer for an hour, until the chicken is soft enough to pull apart. Pour the contents of the pan through a sieve into a second pan that’s big enough for all the broth, then discard the contents of the sieve except for the chicken (if you don’t want to waste them, serve the mushrooms and carrots with the soup, or eat them as a cook’s treat). Remove and discard the skin from the two skin-on thighs, then use two forks to shred all the flesh.
Just before serving, melt the butter with the garlic in a large, nonstick frying pan on a medium-high heat. Leave to bubble for a minute, then add all the mushrooms and a quarter-teaspoon of salt, and fry for eight minutes, stirring often, until golden-brown. Stir in the shredded chicken and cook for three minutes more, until warmed through.
Reheat the broth, if need be, then divide between four shallow bowls. Pile the mushrooms and chicken on top, scatter over the tarragon and chervil, and serve.
https://www.theguardian.com/lifeandstyle/2017/nov/11/autumn-soup-recipes-chicken-mushroom-broth-thai-pork-dumplng-noodles-chestnut-yotam-ottolenghi
I cubed the chicken (the best I could since it was a whole chicken that came cooked off the bone) as I don't care much for shredded chicken in soups.
Also, I didn't use shimeji mushrooms and enoki mushrooms. I'm not even sure they sell them in this country so I used wild mushrooms that I picked myself in the forest this fall. (Beat that! ) smileys/bigsmile.gif
Here's the recipe. It might look like a little work but the soup mostly makes itself once the chicken is set to simmer in the pot.
I served the soup like we do in this house - with freshly baked bread and butter to spread.
https://www.theguardian.com/lifeandstyle/2017/nov/11/autumn-soup-recipes-chicken-mushroom-broth-thai-pork-dumplng-noodles-chestnut-yotam-ottolenghi
Six years ago today, my husband Karl and I entered into a civil partnership. And six years before that, the first gay civil partnership in the UK took place at 11am on 5 December 2005. So what’s all this got to do with soup? Well, soup will for me always mean comfort and home, and comfort and home will always mean eating at the end of the day with Karl and our boys. Soup soothes and strengthens, and is the very definition of true love.
Shredded chicken with wild mushroom broth
( Serves two to four.)
For the broth
4 chicken thighs (550g), bone in, 2 skinned, the other 2 left skin-on
1 tbsp olive oil
3 carrots, chopped into 4cm pieces (no need to peel or trim)
3 banana shallots, cut into quarters lengthways (no need to peel or trim)
4 garlic cloves, crushed with the back of a knife (no need to peel or trim)
Finely shaved peel of 1 small lemon
1 sprig fresh rosemary
500ml chicken stock
300ml white wine
850ml water
30g dried wild mushrooms
1 tsp soft light brown sugar
Salt
For the mushrooms
10g unsalted butter
1 garlic clove, peeled and crushed
150g shimeji mushrooms
180g enoki mushrooms
Advertisement
To serve
5g tarragon leaves, finely chopped
5g chervil leaves, finely chopped
Mix all the thighs in a bowl with the oil and an eighth of a teaspoon of salt.
Heat a 30cm-wide, heavy-based casserole pot for which you have a lid on a medium-high flame. Lay in all the thighs (skin-side down for the two that have some), and leave to fry for five minutes, until golden brown. Turn down the heat to medium, flip over the thighs and fry for another two minutes. Remove the chicken from the pot, leaving the fat in the pot and the pot on the heat. Add the carrots, shallots, garlic, lemon peel and rosemary, and fry for four minutes, stirring often, then return the chicken to the pot and add the stock, wine, water, dried mushrooms, sugar and half a teaspoon of salt. Turn the heat to low, cover the pot and leave to simmer for an hour, until the chicken is soft enough to pull apart. Pour the contents of the pan through a sieve into a second pan that’s big enough for all the broth, then discard the contents of the sieve except for the chicken (if you don’t want to waste them, serve the mushrooms and carrots with the soup, or eat them as a cook’s treat). Remove and discard the skin from the two skin-on thighs, then use two forks to shred all the flesh.
Just before serving, melt the butter with the garlic in a large, nonstick frying pan on a medium-high heat. Leave to bubble for a minute, then add all the mushrooms and a quarter-teaspoon of salt, and fry for eight minutes, stirring often, until golden-brown. Stir in the shredded chicken and cook for three minutes more, until warmed through.
Reheat the broth, if need be, then divide between four shallow bowls. Pile the mushrooms and chicken on top, scatter over the tarragon and chervil, and serve.
https://www.theguardian.com/lifeandstyle/2017/nov/11/autumn-soup-recipes-chicken-mushroom-broth-thai-pork-dumplng-noodles-chestnut-yotam-ottolenghi