Cream of Potato, Chicken, Portobello Mushroom Soup

Ingredients

• 4 to 6 chicken pieces, thighs recommended
• 4 cups diced potatoes
• 3/4 to 1 cup diced celery
• 3/4 cup diced onion (about 1 large)
• 1 package baby portobello mushrooms, cleaned and sliced
• 2 tablespoons butter
• 1 teaspoon salt
• 3 or 4 chicken bouillon cubes (you can use prepared chicken stock)
• 2 cups milk
• 1 cup sour cream
• 2 or 3 tablespoons flour
• Water, enough to cover chicken

Directions

In a Dutch oven or large saucepan, brown the chicken pieces slightly in butter. Add the sliced mushrooms and sauté for a few minutes. Add bouillon cubes and water, bring to a boil, then simmer about 45 minutes or an hour until chicken is thoroughly cooked and ready to be de-boned. Remove chicken from pot and let it cool. In the meantime, add celery, onions and potato to the broth. Bring to a boil, then simmer for about 15 to 20 minutes until vegetables are tender. When chicken is cool enough to handle, remove meat from bone, cut in small pieces and add to the soup.

In a separate bowl, blend together with a mixer the sour cream and flour. Add a small amount of the broth to the sour cream mixture several times to temper it. You can add a little of the milk to thin the mixture. Add the tempered mixture and the milk to the soup.

Simmer for a few minutes until slightly thickened.

Source: The Telegram – Worcester, MA