RecipeMuncher

When you make more than a gallon of chicken stock, you have to start branching out and find unique ways to use it up. This recipe really wasn’t planned out, I really just threw together a bunch of stuff we had lying around. The soup end up tasting great though. I had a bag of frozen wild mushrooms, which I bought at Whole Foods, and they served as a base for the dish. I also threw in some random herbs, a bit of old white wine we had and a dash of cream at the end. I didn’t follow a (...)