Chicken, Almond, and Mushroom Soup
Serving Size / Yield
2
Ingredients
- 1 C. celery, chopped
- 2 C. mushrooms, chopped
- 1 C. onion, chopped
- 1 qt. chicken stock
- white pepper, to taste
- 2 C. chicken, cooked and boned
- 2 Tbs. almond extract
- roux
- cream
- slivered almonds
Directions
Saute celery, onion, and mushrooms in butter. Add chicken stock, chicken, white pepper, and almond extract. Thicken with roux.
For roux: Melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and blend until smooth. Cook another minute over medium heat, stirring constantly.
Add cream to bring to desired consistency. Garnish with slivered almonds sprinkled over each serving.
