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2-4 Tbspolive oil, light
3/4 conions, yellow, medium, minced
3/4 ccelery, diced
1 cred bell pepper, diced
1 lbmushrooms, baby portabella, diced
1+1 qtvegetable stock
2-4 mediumbay leaves, dried
1 Tbsporegano, dried
1 Tbspmarjoram, dried
1 cquinoa, uncooked
1/2 czucchini, shredded
1/2 cyellow crooked neck squash, shredded
1 ccarrots, pureed
2 cchicken, boneless, precooked
1 Tbsplemon pepper
1-2 Tbspbasil, fresh paste
1/2 citalian bread crumbs
How to Make Lemon-Basil Mushroom Soup
- I truly recommend a food processor [F-P] to make this with fresh ingredients. See notes where substitutions are optional if fresh is unavailable.
I like my veggies all similar (small) size, but if you prefer a chunky soup, please leave your favorite ingredients into slightly 'bigger' pieces. Be sure to adjust the cooking time to achieve desired browning/softness.
I cook in a 5 QT short & wide pot [w/ a glass lid] on the stove b/c it is easier to have the veggies sauteed right in the soup pot; less to clean up.
- Put all vegetables in the sink; cover with water & add @ 1/2 cup white vinegar & soak all until needed.
If using frozen veggies, get all out of the freezer @ 30 minutes ahead of prep time.
- "MIREPOIX" is available in some frozen food sections.
It = diced onion, celery, & peppers. This is usually in a 12-16 oz package. Just use the whole package. Use care when adding to pot; do not preheat oil b/c the moisture in the frozen foods will splatter.
Have the lid handy in case it does start sputtering.
OR, if going fresh:
Peel (paper layer off) onion & quarter; [F-P] mince to preferred size.
Add to pot with olive oil and brown to desired tenderness.
[F-P]Dice celery and bell pepper; add to onion and cook until softened. STIR OFTEN!
- [F-P]Dice or chop fresh or frozen mushrooms. Add to pot, saute until soft, w/ additional Tbl of oil if necessary, stir often to prevent sticking.
- Add 1 QT of stock and bring to a boil.
Add Quinoa, bay, oregano, and marjoram; return to boiling for 15 minutes, covered. Quinoa should be tender.
If chicken is not already prepared, this is a good time to take care of that.
- [I use a rotisserie] Remove chicken from bone & dice @ 2 cups -more or less meat is fine- as desired.
In a pinch, you can even use [@ 2 cups] canned chicken breast meat.
Season with lemon pepper and 1 Tbl lemon juice; I usually cover/ keep warm until ready to add to the pot with some of the 2nd QT of stock.
Salt only if desired. Commercially prepared chicken will not need additional salt.
- [F-P] shred squashes, or puree if desired. (+)
1 cup carrot puree (If you don't have leftover cooked carrots, you can use an un-drained can of carrots; toss in food processor until smooth).
Combine with 1-2 Tbl fresh basil paste, usually found in the refrigerator section. May be available in canned spices. Use 2 tsp dried basil if you can't find fresh/ paste.
Add w/ remainder of stock and cover; reduce heat until no longer boiling.
- Add seasoned, diced chicken & its stock.
Simmer @ 15-20 minutes; Do *NOT* boil after adding meat. Keep covered.
Add bread crumbs 10-15 minutes before serving.
Bread crumbs can be added at the same time as the chicken if ready to serve.