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Source: America's Favorite Food Associations

French Mushroom & Chicken Soup
This French Mushroom & Chicken Soup is delicious! Serve with warm crusty bread for a hearty meal.
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Serves: 6
Prep Time: 25 minutes
Cook Time: 2 hours
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3 1/2 pound stewing chicken
2 quarts water
1 1/4 cup white wine
3 medium onions, sliced
1 1/2 teaspoon salt
3/4 teaspoon basil leaves, crushed
3/4 teaspoon thyme leaves
1/2 teaspoon rosemary, crushed
1/4 teaspoon ground black pepper
1 each bay leaf
1/3 cup flour
1 pound fresh mushrooms
2 tablespoons butter
1 10 ounce package frozen peas, defrosted
3 large egg yolks
1/2 cup heavy cream




In a large kettle, place chicken, 2 quarts water, 1 cup of the wine, onions, salt, basil, thyme, rosemary, black pepper and bay leaf. Bring to a boil. Reduce heat and simmer, covered until chicken is tender, about 1 1/2 hours. Lift out chicken and cool enough to handle. Discard skins; remove meat from bones and cut into chunks (makes about 3 1/2 cups); set aside. Strain the stock and return to kettle. In a small bowl, mix flour with 1/2 cup water. Add to stock. Cook and stir over medium heat until thickened; remove from heat. Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups). In a large skillet, melt butter; add mushrooms and saute until golden, for 5 minutes. Add to soup along with peas and reserved chicken. Simmer, uncovered, for 5 minutes. Add remaining 1/4 cup white wine. Simmer for 5 minutes. Beat egg yolks with heavy cream; stir in a little of the hot soup and then stir this mixture into the soup. Heat until hot (do not boil).




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