Chicken And Escarole Soup With Mushrooms

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Mushrooms - sliced
2		Shallots - thinly sliced
2		Celery ribs - thinly sliced
1		Carrot - shredded
2 cups	474ml	Shredded escarole - (packed)
8 cups	1896ml	Chicken broth

Recipe Instructions

Heat oil in large pot. Add mushrooms, shallots, celery, and carrot. Cook over medium heat, stirring occasionally, for 5 minutes.

Add escarole and chicken broth. Bring to a boil, reduce heat to medium, and simmer for 10 minutes.

Ladle into bowls and serve hot.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Ethel Hoffman - From the TV FOOD NETWORK - (Show # CL-9104 broadcast 04-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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