French Mushroom And Chicken Soup
- 3 1/2 pounds stewing chicken
- 2 quarts water
- 1 1/4 cups white wine
- 3 medium onions sliced
- 1 1/2 teaspoons salt
- 3/4 teaspoon basil leaves crushed
- 3/4 teaspoon thyme leaves crushed
- 1/2 teaspoon rosemary crushed
- 1/4 teaspoon freshly-ground black pepper
- 1 bay leaf
- 1/3 cup flour
- 1 pound fresh mushrooms
- 2 tablespoons butter or margarine
- 1 package frozen peas - (10 oz) defrosted
- 3 large egg yolks
- 1/2 cup heavy cream
In a large kettle place chicken, 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, about 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).
This recipe yields 6 servings.