Chicken and Mushroom Soup (or leftover turkey?)
6 cups water 2 quartered onions 2 bay leaves 1/4 cup chopped parsley 1/4 cup chopped celery leaves 5 chicken breasts
Cook the chicken breasts in the above mixture until tender. Remove the chicken and chop into bite-sized pieces. Strain the rest of the mixture and reserve the liquid.
2 cups diced celery 2 cups diced onions 1 lb. sliced mushrooms 1/2 cup butter 5 cups fresh white bread, cubed
Saute the onions, celery and mushrooms in butter until soft. (Do not brown.) Remove from pan and then add in the bread crumbs. (You may need to add more butter.) Stir until well coated and toasty and remove from heat.
2 tsp. sage 2 tsp. pepper 2 tsp. poultry seasoning 6 Tbl. chicken stock base 5 cups evaporated milk 3 Tbl. flour
Add sage, pepper, poultry seasoning, chicken stock base, and evaporated milk to a large pot. Stir to heat through. Whisk in flour as needed, to thicken slightly. Add reserved liquid from above, as well as the onion/celery mix and the chicken pieces. Heat through. Just before serving, add bread crumbs and parsley (if desired) to each bowl.