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Queen Victoria Soup




Source of Recipe


the web


List of Ingredients




2 Tbs (30 ml) butter
1 medium onion, chopped
3 ribs celery, finely chopped
1/2 lb (225 g) mushrooms, finely chopped
4 cups (1 L) chicken or vegetable stock
1/2 cup (125 ml) chopped cooked chicken
1/2 cup (125 ml) chopped cooked ham
1 Tbs (15 ml) quick-cooking tapioca
2 cups half-and-half, heavy cream, or milk
Salt and freshly ground pepper to taste
Chopped parsley for garnish



Recipe



Heat the butter in a large heavy pot over moderate heat and saute the
onion for 5 minutes. Add the celery and mushrooms and cook, stirring
occasionally, for 10 minutes. Add the stock, chicken, ham, and
tapioca and bring to a boil. Reduce the heat and simmer covered,
stirring occasionally, until slightly thickened, about 20 minutes.
Stir in the half-and-half and bring to a boil. Adjust the seasoning
with salt and pepper and garnish with chopped parsley. Serves 4 to 6.