First Course Chicken Mushroom Soup
Homemade Chicken stock is the start of this recipe, and Soups like this are the best reason for making your own. For my recipe on how to make your own stock, click here: Rich Chicken Stock. But even if you don’t have your own waiting in the freezer, you can always use canned stock or bouillon.
This recipe serves 4-6 as a first course to a more elaborate meal. It’s very easy to put together and can simmer quietly while you prepare the rest of your dinner. It’s savory, warming and Keto Friendly being low in carbs and sugars.
If your prefer a non-dairy soup, simply omit the yogurt, though you might wish to add a teaspoon of lemon juice for a bit of tartness and zing.
I am serving it tonight as the first course of our Shabbat dinner, along with a spatchcocked herb-roasted chicken, creamed spinach and a medley of marinated and roasted vegetables. Dessert will be coconut milk custards.
1 quart Rich Chicken Stock or canned stock or bouillon
2 tbsp chopped dried tomatoes
6 medium white mushrooms, stemmed and thinly sliced.
1 tbsp extra virgin olive oil
1/2 cup greek yogurt
1/4 tsp dried dill
1 tbsp arrowroot or cornstarch (optional)
Sauté the mushrooms in the olive oil. Combine with the tomatoes and chicken stock and bring to a slow boil. Reduce heat to low, stir in the yogurt and dill and cover. Simmer for at least 40 minutes to meld flavors. Adjust the seasoning.
Optional: For a slightly thicker soup. Just before serving, stir the cornstarch or arrowroot into an equal amount of water, making sure no lumps remain. Stir into the soup and cook for 5 additional minutes, or until the broth thickens a bit. Serve with a slice of homemade bread or Challah.