Sorry I have been a bit MIA. I have been a little sick lately!
Cream of Mushroom Soup
2 cups fresh mushrooms – cleaned and chopped finely
1 tbsp olive oi
2 Cloves of garlic finely chopped
1 tbsp butter
1/2 tbsp thyme
2 tsp Worcestershire sauce
1 cup chicken or vegetable stock
Salt to taste
1 pint Heavy Cream
Freshly ground black pepper to taste
Fresh parsley garnish
1. Heat olive oil in bottom of soup pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Season with salt and pepper to taste
5. Finally, add heavy cream, and bring to a simmer. Turn heat off.
2 cups of diced cooked chicken
8 cups of chicken broth (I like to use the bouillon cubes/follow directions on bottle….but any broth will do)
1 can of tomato sauce (also adding 1 sm. can of tomato paste thickens it up.)
1 medium sized white or yellow onion, chopped
4 roma tomato, diced
1 bunch of cilantro, chopped
2 cloves of garlic, minced
3 Jalapeno Peppers Chopped
fried flour tortilla strips (just fry tortilla in frying pan until golden)
shredded cheddar cheese
Fresh avocado slices
Can Serve over rice
Simmer on medium heat for about 30 minutes.