Recipe - Rainy Season Chicken Soup

2 Dried porcini mushrooms
2 tablespoon Margarine
2 Leeks; white part only,
split, rinsed, minced
1 md Carrot; minced
1 md Onion; minced
1 lg Celery ribs; minced
2 Boned and skinned chicken
breast halves
2 tablespoon Flour
2 tablespoon Dry white wine
4 cup Chicken stock
1 cup Nonfat sour cream
1 cup Egg noodles; finely cut
Salt and pepper

Using a small pan, bring a cup of water to boiling and drop in the
mushrooms. Cook uncovered over medhigh heat for 10 mins., then drain the
mushrooms, pat them dry, and slice thinly. Set aside. In a large saute pan,
melt the margarine over low heat. Put in the leeks, carrots, onions, celery
and chicken and stir gently. Cover and cook over low heat for 5 mins. Take
cover off, stir the vegetables and turn the chicken and check for doneness.
(The chicken should be One half done.) Cover and cook another 5 mins. or until
chicken is just done. Remove the chicken from the pan and set aside to
cool. Sprinkle the flour over the melted margarine , vegetables and juices.
Stir to cook over low heat for 2 mins. Slowly add the white wine and 2 cups
of broth. Stir and cook until bubbly and thickened. Add the sour cream very
slowly, and allow to cok gently while you slice the chicken into thin
bitesized pieces. In a large frying pan, bring the remaining 2 cups of
broth to boiling and add noodles. Cook 4 mins. or until almost done. Do not
drain. Slowly add the noodle mixture to the hot vegetables and sour cream
mixture. Add the chicken and the mushroom and bring back to boiling. Serve
immediately.

SourceThe Main Corpse by Diane Mott Davidson

Recipe by: Diane Mott Davidson, The Main Corpse

Posted to MCRecipe Digest V1 #930 by Carol & Bob Floyd
c.floyd@arnprior.com on Nov 28, 1997