Chicken Soup With Portobello Mushrooms And Red Wine Recipes

CHICKEN SOUP WITH PORTOBELLO MUSHROOMS AND RED WINE

Steps:

• In a large soup pot, heat the olive oil.
• Sauté the chicken 4 to 5 minutes or until no longer pink.
• Add the mushrooms, onion and red pepper; sauté another 5 minutes.
• Add the wine and cook, stirring, for 3 minutes.
• Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
• Remove the bay leaf.
• Stir in the parsley and serve immediately.

SAUTéED MUSHROOMS WITH RED WINE

Steps:

• Melt butter in large frying pan.
• Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
• Add salt, pepper and red wine.
• Simmer for 5 minutes.
• Add lemon juice and parsley.
• Toss well.