Chicken and Mushroom Soup with Cornbread Dumplings
Ingredients
2 tablespoons olive oil
2 cups fresh or frozen chopped onions (about 2 medium-large yellow onions)
1 large garlic clove, minced
1 cup thinly sliced celery (include some leaves)
1 cup peeled baby-cut fresh carrots, sliced 1/2 inch thick
Half of an 8-ounce package sliced fresh white mushrooms
2 tablespoons Duxelles (recipe follows)
1 large whole bay leaf
2 (3-inch) sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
1 pound chicken drummettes
2 (14-1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup frozen whole-kernel corn (do not thaw)
Half of an 11-1/2-ounce tube refrigerated cornbread twists
1/3 cup minced parsley
Instructions
Heat oil in medium-size Dutch oven over moderately high heat 2 minutes. Add onions, garlic, celery, carrots, mushrooms, duxelles if desired, bay leaf, and thyme and turn to coat with oil. Add chicken, reduce heat to moderate, cover, and "sweat" 15 minutes, stirring now and then. Add broth, salt, pepper, and corn; adjust heat so mixture bubbles gently, cover and cook until flavors marry, 15 to 20 minutes. Skim off excess fat, if any. Taste for salt and pepper and fine-tune as needed. Uncoil strips of cornbread dough and with scissors, snip crosswise at 1-1/4-inch intervals. Bring soup to a rapid boil, then drop in pieces of cornbread dough, spacing evenly so they don't touch. Adjust heat so soup bubbles gently, cover, and cook 10 minutes -- no peeking! Remove bay leaf, then mix in parsley, taking care not to damage dumplings. Ladle into heated large soup plates and serve.
Yield: 4 to 6 servings
Duxelles (Mushroom Paste)
Ingredients
Stems from 2 pounds mushrooms (or 1 pound whole mushrooms), wiped clean and very finely minced
6 tablespoons unsalted butter
1/2 cup very finely minced yellow onion (about 1 medium-small yellow onion)
4 medium-size shallots or scallions (white part only), very finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Bundle mushrooms in clean dry dish towel and wring as dry as possible; set aside.
Melt butter in medium-size heavy saucepan over moderately low heat, add onion and shallots,
and cook, stirring often, until very soft and golden, about 10 minutes; do not allow to brown
because duxelles will taste bitter.
Reduce heat to low, add mushrooms, and cook, stirring now and then, until very thick and paste like, about 15 minutes.
Mix in salt and pepper.
Shape half of duxelles on double thickness of foil into butter-stick-
Label, date, and set in 0-degree F. freezer.
To use, slice off 3/4-inch pats (each equal to 1 tablespoon) and add to soups, sauces, casserole binders, and stews.
Taste as you go and continue adding duxelles until flavor suits you.
Yield: 2 butter-stick-
Source: Dinners In A Dish Or A Dash Cookbook via All_Around_Cooking
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