Chicken and Mushroom Soup With Spinach Threads

Submitted by littleturtle

"Based on a recipe used by the Alpenhof, one of our wonderful local restaurants."

 

• Ready In: 1hr 45mins
• Ingredients: 18
• Serves: 6-8

ingredients

• Chicken Marinade

• 1⁄3 cup amonkillado sherry wine
• 2 tablespoons sugar
• 1 garlic clove, crushed
• 1 lb boneless skinless chicken breast, thinly sliced

• Soup

• 3 tablespoons butter, melted
• 2 onions, chopped
• 2 small garlic cloves, halved
• 3 leeks, sliced (white parts only)
• 2 lbs button mushrooms, chopped
• 2 teaspoons fresh summer savory or 1 teaspoon dried summer savory
• 1⁄4 teaspoon dried oregano
• 1⁄3 cup amonkillado sherry wine
• 9 cups chicken stock (homemade if possible)
• 2 tablespoons tomato paste
• 1 bay leaf
• salt
• white pepper
• 8 spinach leaves, julienne

directions

1. Mix sherry, sugar, and garlic, and marinate chicken in mixture until ready to add to soup (about 1 hour).
2. In a saucepan, over low heat, combine butter, onions, garlic, and leeks; cook covered for 25 minutes, stirring occasionally.
3. Turn the heat up to medium, and stir in the mushrooms, summer savory, and oregano.
4. Cook until mushrooms render liquid.
5. Turn the heat back down to low, and cook for 5 minutes, stirring occasionally.
6. Add sherry, and let simmer for 5 minutes.
7. Add chicken stock, tomato paste, and bay leaf, and bring to a boil.
8. Simmer, covered, for 15 minutes.
9. In a food processor, puree soup until smooth.
10. Pour into a clean saucepan, add chicken (discarding liquid from marinade), and return to a simmer.
11. Simmer for 30 minutes.
12. Season with salt and white pepper.
13. Stir in spinach, and serve.