Garlic, Chicken, Mushroom Soup Opps, forgot the Rice

This does not have "exact" measurements as we just made it as we went. Good for a cool day and good for a cold!

Using a large stock pot with a heavy bottom--

Saute in just a tiny bit of olive oil and some white wine--

First chopped garlic---used a whole bulb
Then add one medium sized chopped onion
Then one large chopped jalapeño---

After a bit, add sliced fresh mushrooms-- we sliced a carton full
Then for a little color, one large sliced red pepper.
Finally, the cooked meat from about 6 drumsticks (we used drumsticks as they were on sale---just cooked them in the oven)

Add a LARGE pinch of oregano, and juice from two limes, and some ground pepper. Trying to cut down on salt, so we use no salt until it is served.

Then we added approx. 6 cups of very concentrated homemade stock and approx 6 cups of water and let it simmer for a while.

Served it with chopped green onions---

For the homemade stock, at this time of year when turkey wings are available, we like to make lots of stock and freeze it. For the stock, we will use a large stock pot with two or three wings, onions and carrots and cook it for hours and hours so it becomes very concentrated. Remove the wings carefully as they fall apart and feed the dogs the meat (no bones, of course) Then strain out the carrots and onions.

We really enjoyed it, so thought we would share it. I am sure some of the real cooks around here can improve on it.


ON EDIT---FORGOT ONE IMPORTANT ITEM. We had a couple of cups of left over cooked brown rice that we threw into soup while simmering!

[Edited on 12-4-2010 by DianaT]

Maybe I should change the title and put the mushrooms first.

Oh, that sounds good. Love the idea of the lamb!


One thing that we do sometimes with the Turkey Wings before making the stock is to put them in the oven to brown before we throw them in the stock pot----makes the stock browner and a little different.

OH my I forgot One important thing---going back to recipe to edit! Heating the soup for breakfast and remembered the rice.


[Edited on 12-4-2010 by DianaT]

Diane-
Your recipe sounds great! I understand your desire to produce excess stock to freeze, but if you didn't have the stock pre-made, wouldn't you just create the stock in this pot of soup?

I would think that by throwing raw chicken parts rather that pre-cooked, into your recipe after browning the skin (or outer flesh if you remove the skin), and cook it very slowly to reducing it to stock, you would accomplish an intense flavor that has permeated the whole stock.

When I lived in San Miguel de Allende, I learned by observing the locals, to throw in the whole chicken after gutting it. It would still have the head and feet attached. Every so often an eye would come to the surface and stare at me. (When it winked I think it was done).

Of course, you would discard the feet and the head after it is done, but the flavor made for the best chicken soup I have ever had. Mmmmmmmmm!

Quote:

Originally posted by toneart Diane- Your recipe sounds great! I understand your desire to produce excess stock to freeze, but if you didn't have the stock pre-made, wouldn't you just create the stock in this pot of soup? I would think that by throwing raw chicken parts rather that pre-cooked, into your recipe after browning the skin (or outer flesh if you remove the skin), and cook it very slowly to reducing it to stock, you would accomplish an intense flavor that has permeated the whole stock. When I lived in San Miguel de Allende, I learned by observing the locals, to throw in the whole chicken after gutting it. It would still have the head and feet attached. Every so often an eye would come to the surface and stare at me. (When it winked I think it was done). Of course, you would discard the feet and the head after it is done, but the flavor made for the best chicken soup I have ever had. Mmmmmmmmm!

First time I bought a whole chicken in a large grocery store in Guatemala, when I took it home and opened the package, I found the head tucked into the body cavity still attached---I SCREAMED as I was not expecting it.

Your are definitely correct---it would be good cooked that way. At times I will do the whole chicken thing for soup, but I do not includ the feet and the head---just can't do that.

The Turkey Stock is a little different flavor and VERY rich. Started using more of them after John asked the owner of a Chinese restaurant why all of his soups were so good---his answer was that he made good chicken stock out of turkey wings.

Great thing about soup is that it can be done so many different ways and can change as it happens. I started out to make a VERY simple Sopa de Ajo and it just grew.

I well imagine those cooks in San Miguel were adding a pinch of this and a pinch of that. We love watching the cooks all over the mainland of Mexico cooking and so enjoy the different flavors from the different regions.

Now you have done it! It has been a few years since we were on the mainland and now I REALLY need to go again.

[Edited on 12-4-2010 by DianaT]