Onion Chicken Soup With Sauteed Mushrooms

1. 1

   Run a strainer through the soup to fish out any bones. Also discard bay leaves and thyme stems. Now you can add the chopped carrots, celery, and potatoes. Cook until soft then you can add other ingredients, read on...

2. 2

   Meanwhile, you can saute the onions and mushrooms. I cooked them separately, the onions in one pan and the mushrooms in another. You can cut the onions into long, thin strips. Cook them until they are browned and somewhat soft. Quarter the mushrooms and cook them in olive oil until soft, but not mushy, as they will also cook in the pot of soup. Set aside, and add once the veggies- the carrots, celery and potatoes- are soft in the big soup pan.

3. 3

   Once you have added the mushrooms and onions, add the chicken and chopped chard. The chard will cook in the hot soup liquid. Let chard sit in soup for 10 minutes or more and then serve the soup with a crusty bread like Essential Bakery's Potato bread or Parisian bread, toasted.

* Per serving · 4 servings · Values may vary.