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Updated 12/6/06

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More Chicken Soup

Posted: 3/8/2007 0

Mary bought a chicken; she wanted some chicken soup, so she asked me how to make it. I told her to cut up the chicken, remove the rib bones, rinse the pieces, put them into my large stock pot, cover them with water and put the pot on the stove over medium low heat. She looked at me as if I were speaking Greek. I was working with drywall in my office at the time, so I told her I’d finish with the piece at hand and show her how to cut up and partially debone a chicken.

I ended up making the whole thing myself— chicken tortellini soup with porcini mushrooms. I made it similar to this recipie, but instead of throwing in a cup of rice, I cooked some dry tortellini and put it in the soup before serving it. I used dried porcini mushrooms, which I rehydrated over a very low flame on the stove. I added the liquid, which develops a strong flavor as the mushrooms rehydrate, to the tortellini pot, which gave the pasta a subtle porcini flavor. In many cases, I’d add the mushroom liquid to the soup, but I didn’t want the mushrooms to overpower the soup.

Total time spent in the kitchen was about twenty minutes.


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