I never intended to get into sharing recipes on this blog, mostly because I don't cook very often. Steph has me on a roll and thought I share the soup I just threw into the crock pot. I went on a pilgrimage to the Fresh Market yesterday looking for rhubarb and was disappointed. Tis' the season in North Carolina, and some was on order but, had not come in. I did find leeks. I've never used leeks. Rachel Ray uses leeks, and I watch Rachel most mornings I'm home, so I know how to clean leeks.
One of my favorite hearty soups (stewoups for you Rachel fans), is cream of chicken with artichokes and mushrooms. I had the rotisserie chicken, three cans of artichokes in water, a quart of fat free half and half so I bought leeks.
1 rotisserie chicken, deboned, skinned and cut up
3 cans of artichokes in water, quartered
1 quart of fat free half and half
1 8oz can stems and pieces mushrooms (throw in juice too)
1 or 2 leeks chopped, cleaned, and drained (soak chopped leaks in a pan of water so sand falls to bottom) or substitute a large onion corsely chopped
2 bay leaves (fish these out before serving)
1/3 cup corn starch mixed in 1 cup cold water (mix slury well before adding to hot ingredients)
2-3 Tbs chicken base (I like Tomes best)
2 tsp. Mrs. Dash orig. blend
1/3 cup (hand full) dried parsley
1.5 tsp. poultry seasoning
Throw everthing into crock pot except half and half and slury. Add water reserving enough room for slury and half and half. Cook on high for two hours add remaining ingrediens, stir well and continue cooking for another 6-8 hours on low. You can add everything at the start and cook on low for 10-12 hours or until leeks are tender. Stir occasionally to prevent corn starch from settling as things come up to temp.
Serve with crackers (DH) or cheddar cheese shreds (me), a salad, and crusty bread or rolls.
I'm going to knit group this afternoon and dinner will be waiting when I get home, or when we are ready eat.
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