Creamy Curried Chicken and Shiitake Soup Topped with Caramelized Onions

This soup uses meat from a deli-roasted chicken and combines it with onion and shiitake mushrooms in a curry-seasoned chicken broth with light cream. Caramelized onions top each serving.

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Ingredients:

• 1 deli-roasted chicken from supermarket
• 1 large onion, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 2 tablespoon butter
• 1 small onion finely chopped
• 2 cups cleaned, stemmed and sliced shiitake mushrooms
• 1 1/2 tablespoons sweet curry powder
• 1 tablespoon flour
• 1 14 oz. can chicken broth
• 1 cup light cream

Method

Remove and chop meat from the breast and leg of the chicken; set meat aside. In a nonstick small pan heat the 1 tablespoon butter and oil; slowly cook sliced onions on medium heat stirring a few times until golden brown and caramelized (about 15 minutes.) Meanwhile, in a large skillet heat the 2 tablespoons oil and butter. Saute the chopped onion and mushrooms until cooked (about 2 minutes.) Add curry powder and stir about 15 seconds. In a medium bowl coat chicken pieces with flour, then add to pan stirring and combining all ingredients for 30 seconds. Add broth; stir and simmer for 10 minutes. Add cream; heat through. Pour into 4 soup bowls. With tongs pile some of the caramelized onions on top of each serving.

Notes: Serve with thick slices of French or Italian bread.

Number of servings: 4

Submitted By: Val Szlats
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