Ingredients
10 cloves garlic, peeled
2 tablespoon olive oil
1 pound short pasta, such as bowties
6 tablespoons butter
2 yellow onion, diced
16 ounces white mushrooms, sliced
1⁄2 cup white wine
4 tablespoons all purpose flour
4 cups chicken broth
6 cups milk
1 cup heavy cream or half and half
6 cubes chicken or vegetable bouillon
3-4 boneless, skinless chicken breasts, cooked or grilled, and cut into pieces
1 cup sundried tomatoes in oil, drained and chopped
1 cup Parmesan cheese, grated
4 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Fresh chopped parsley, for garnish
Instructions
1. Heat oven to 400*F. Place garlic on piece of aluminum foil, drizzle with olive oil, and roast 30 minutes or until tender. Remove from oven and mince.
2. Bring large pot salted water to boil and cook pasta as instructed by package. Drain.
3. Heat butter in large Dutch oven over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add roasted minced garlic and stir to combine. Add mushrooms and cook until tender, about 4 minutes.
4. Add flour and stir to combine. Add wine and simmer for 1 minute, scraping pot to loosen any stuck bits with wooden spoon. Add chicken and tomatoes and stir to combine. Add broth, milk, and bouillon cubes. Stir to combine and bring soup to simmer. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
5. Stir in parsley, Parmesan cheese, and cream then simmer, covered, for 5 minutes. Add cooked pasta and stir to combine. Season with salt and pepper to taste then garnish with fresh parsley.
Photo
Comments
This recipe is from Daring Gourmet and it was super delicious. It turned out very thick which is just the way we like soup, if you want something thinner, add more broth and/or cream. The leftovers will get thicker as well. This was a great, warming, lovely soup for a cold winter day.