Frank's Recipes! Cream of Chicken Soup Printaniere

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Cream of Chicken Soup Printaniere

1 cup Onions
1 cup Carrots
1 cup Leeks; white part only
1 cup Celery stalks all veggies peeled and cut into thin slices
2 101 Great Sauces
2 Chicken breast halves skinned and boned
1/2 cup Dry white vermouth
Rice and Onion Soup Base made with 5 cups stock
3 cup Chicken stock

Yield: 2 quarts

Put the vegetables, chicken, vermouth, and 3 cups of chicken stock in a large saucepan. Bring to a simmer and cook for 4 minutes, skimming as necessary, until the chicken is just lightly springy to the touch. Remove the chicken and let the vegetables simmer for 5 minutes or more until tender. Correct the seasoning and remove the pan from the heat. While the vegetables finish cooking, cut the chicken breasts lengthwise into julienne strips. Add the chicken to the vegetables and let steep for several minutes or longer to pick up the aromatic flavors. Add the Rice and Onion Soup Base to the saucepan and bring just to a simmer. Taste very carefully and correct the seasoning. Remove from the heat. Ladle the soup into warm bowls and top each serving with a dollop of sour cream or creme fraiche (optional) and a sprinkling of parsley.

VARIATION:
for Cream of Mushroom Soup, make the Rice and Onion Base with 1 cup chicken broth and 6 cups of milk. Meanwhile, dice 1 quart of fresh mushrooms. After pureeing the base, bring it to a simmer and fold in the mushrooms and 1 sprig of tarragon (or 1/4 tsp dried). simmer for 10 minutes, stirring frequently. Stir in 1/2 cup or so of sour cream, simmer a moment more and carefully correct the seasoning, adding a few drops of lemon juice if needed.