Soupe aux Étoiles
A light soup made with chicken stock, mushrooms, leftover chicken and star shaped pasta
Pronounced: soup / oh zeh twahl
INGREDIENTS:
3-1/2 cups chicken stock
1 bay leaf
4 scallions (green onions), sliced
3 cups sliced white mushrooms
4 oz. cooked chicken (I prefer the breast meat for this recipe), thinly sliced
1/2 cup star shaped pasta (stellette) or other soup pasta
2/3 cup dry white wine
1 Tablespoons chopped fresh parsley
salt and freshly ground black pepper
1. Pour the chicken stock into a large saucepan. Add the bay leaf and bring to a boil.
2. When the stock is boiling, add the scallion and mushrooms. Lower heat slightly and cook for 10-15 minutes or until the mushrooms are tender.
3. Add the sliced chicken meat and cook for about 3 minutes, or until the meat is heated through.
4. Add the pasta and cook for 7 to 8 minutes until the pasta is al dente.
5. Just before serving, stir in the wine and parsley and allow to cook for about 3 minutes.
To serve:
Ladle into 4 (or 6) soup bowls and serve immediately.
B-man
