CHICKEN SOUP PHILADELPHIA STYLE

By gaster16

Ingredients

• 1 small onion peeled and finely diced 1/2 carrot finely diced
• 3 stalks celery finely diced
• 20 medium mushrooms sliced
• 1/2 pound butter
• 3/4 cup flour
• 1-1/2 quarts chicken stock
• 1-2 pounds cooked, boned chicken meat
• 1 cup sour cream
• 1 teaspoon curry powder
• dash of salt and pepper

Preparation

Step 1

In a thick bottom pot saute onion, carrot, celery and mushrooms in butter on medium heat. While sautéing, stir constantly until onions are translucent. Lower heat and add flour. Stir the flour until a roux forms. Simmer on low heat for about 2 minutes, stirring occasionally so it doesn’t stick. Add chicken stock and stir until roux and stock are completely mixed. Add the chicken meat, sour cream, curry powder and salt and pepper to taste. Simmer for about 30 minutes, stirring occasionally.