Day 9 of 30 Soups in 30 Days...
Seriously though, this stuff is amazing. While it's perfect for camping because it's made in a single pot, I admit we eat this at home and kid #4 claims she could eat it every single day.
If you make this while camping, feel free to brown the chicken at home and then vacuum seal it -- however, it's better to cut it at home, freeze it, then take it with you -- this way you can take advantage of what the chicken fat does with the marsala wine in the bottom of the stock pot.
Normally I toast the flour before turning it into a roux (butter/flour mix) -- but with this soup, the taste of raw flour is nearly indiscernable beneath the richness of the marsala-mushroom mix. We serve this with really crusty, whole grain bread. Kid #4 also likes this with added capers at the end, but she's a little weird anyway, so feel free to omit them if they're too difficult to pack for your trip.
8 chicken thighs, cut into 1-2" pieces, seasoned with salt and pepper
1 T olive oil
2 large shallots, chopped
14 oz crimini mushrooms, sliced
3-4 garlic cloves, minced
2 T chopped fresh rosemary
3 cups beef stock
1 cup marsala wine
2 T tomato paste
2 T butter
2 T flour
Salt & pepper
Additional fresh rosemary, for garnish
2 T capers, if desired
- Brown the chicken in the olive oil, until nice and crispy in parts. Remove and let cool a bit, but don't drain the fat.
- In the same pot, add the shallots and cook over medium heat for about 4 minutes or until soft. Add the mushrooms, and cook until the mushrooms are browned, about 7 minutes.
- Add the garlic and rosemary, and cook for one minute. Add the stock, wine, and tomato paste, and scrape the bottom of the pot to loosen all the awesome bits of brownness.
- Bring to a simmer. Add the chicken back to the pot and simmer for another 8 minutes. While the pot is hot, place the butter nearby so that it becomes very soft.
- Mix the butter and flour together in a small cup, and add to the pot, rinsing the cup with the soup juices until all the butter/flour roux mix is incorporated into the soup. Add salt and pepper to taste. Bring back to a simmer for 2 minutes, and serve with fresh rosemary and capers, if desired.
- You may make the roux at home and seal it before taking on your trip. You may also chop the rosemary and garlic, slice the mushrooms, and chop the shallots at home.