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The ingredients needed to prepare Leftover Hen In Cream Soup With Asparagus And Capers:
- Take 1 bunch of Asparagus chopped.
- You need 1 1/2 of Left over hen carcus with meat and skin attached.
- Use 2 of large mushrooms sliced.
- You need 1 jar of capers.
- You need 2 tbsp of flour.
- Use 2 tbsp of butter.
- You need 2 can (15 oz) of cans. Chicken broth.
- Provide 1 cup of water.
- Take 1/4 tsp of each fennel,thyme,and rosemary.
- Provide 1/4 as needed of Teaspoon Lawry's seasoning.
- Get 1 cup of heavy cream.
- Prepare 1/2 as needed of Teaspoon sugar.
Instructions to make Leftover Hen In Cream Soup With Asparagus And Capers:
- In 3 quart sauce pan melt butter over medium heat, add flour mix to make soup thickener when completely blended add chicken broth, water, cream and spices.
- Split hen apart and add along with asparagus capers mushrooms and Lawry's seasoning.
- Cover with lid and simmer 30 min remove hen toss bones and add meat to pot simmer another 10-15 min serve hot.
Return chicken to skillet and turn to coat with sauce. I followed the recipe as close as I could. my grocery store didn't have cream of asparagus so I used a cream of chicken and a cream of mushroom as suggested by a reviewer. I also sautéed my asparagus with salt pepper garlic and onion powder. Leftover Hen In Cream Soup With Asparagus And Capers Asparagus chopped • Left over hen carcus with meat and skin attached • large mushrooms sliced • capers • flour • butter • cans. Chicken broth • water Place leftover asparagus in a small, shallow dish, spread it with mayonnaise (yes, really!) and sprinkle generously with Parmesan (or other hard grating) cheese.
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