Cream of Mushchicktater Soup

• Cream of Mushchicktater Soup
• 
  
• 1 pound white button mushrooms, cleaned and quartered OR sliced 1 tablespoon lemon juice
• 1 tablespoon unsalted butter
• 4 tablespoons of olive oil
• 1/2 medium white onion diced
• 2 tablepoons shallots, minced
• 2 garlic cloves
• 1 tablespoon fresh thyme OR 1 teaspoon driedthyme
• 1/2 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 whole roasted chicken pulled or shreded
• 6-8 white fingerling potatoes cut up to bite size pieces
• 2 cups heavy cream shopping list
• 2 1/2 cups chicken stock
• 1 cup water
• 1 cup whole, 2% ,skim, or what ever you have in the fridge milk :)
• parsley, minced for garnish

How to make it

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• In a 6 quart sauce pan heat 2 cups of water, add olive oil or a pinch of salt , bring to boil add potatos and cook until aldente or just able to sink a fork into them. Set aside.
• Coarsely chop mushrooms with lemon juice in food processor.
• In a large size saute pan add 2 tablespoons of olive oil heat on med-high add onions until just carmelized or translucent then add the garlic, shallots, Add mushrooms, thyme and bay leaf.
• Saute over moderate heat for 10 to 15 minutes OR until the liquid from the mushrooms disappears.
• Add chicken and potatos
• Add salt, pepper, cream, chicken stock, milk and water.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes. See Photo
• Correct for seasoning.
• Add more lemon juice to taste.
• Garnish with parsley, if desired.
• Serve with a warm baguette
• Have a warm cozy resting place on standby
• Enjoy
• by mrcooksalot