Summer’s over; there is a distinct chill in the air. Life moves from Margaritas, sand and a lakefront cottage to Cabernet, a roaring fire and a mountainside log home… White Cedar, of course. Where chips and salsa fresca were a Summer staple, they just don’t have the horsepower to feed that Fall soul.
So, bring on the culinary version of fuzzy slippers – CHICKEN SOUP!
But, be warned, this is not your Mother’s chicken soup…
1 pack chicken breast, roasted, hand shredded, seasoned with salt & pepper and any citrus/red pepper spice blend
2 packs mixed wild mushrooms, chopped
3 medium onions, chopped
1 small pack shredded slaw mix
2 boxes organic vegetable stock
2 boxes organic chicken stock
Dozen bay leaves
2 Clausen dill pickles, chopped
Equal amount chopped Kalamata olives
Equal amount capers
Equal amount chopped marinated mushrooms
2 cans organic whole Italian tomatoes
2 Tablespoons marjoram
2 to3 Tablespoons Hungarian sweet paprika
2 to 3 Tablespoons Sambal Oleak
Dash of Cholula hot sauce
Clausen pickles, juice from the jar
Handful fresh dill, chopped
Pour EVOO in bottom of large stock pot. Mix in onions, mushrooms and slaw mix. Heat on medium high until soft, stirring often. Stir in chicken. Stir in soup stocks. Make bouquet-garni by tying bay leave and peppercorns in cheesecloth and place in soup mix. Heat to a boil. Lower heat to simmer and add pickles, capers, olives and marinated mushrooms, stir well. Drain Italian tomatoes, pour into separate mixing bowl, hand smash/tear and add to soup mix. Stir in marjoram, paprika, Sambal Oleak, Cholula, splash of pickle juice and fresh dill. Simmer a while. Cool and refrigerate overnight. Slowly reheat to a boil, adjust salt to taste. Serve with a slice of lemon, topped with a dollop of sour cream and some fresh dill.
Wine pairing – frozen shots of vodka …