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Composition of Leftover Hen In Cream Soup With Asparagus And Capers:
- Make ready 1 bunch for Asparagus chopped
- Prepare 1 1/2 Left over hen carcus with meat and skin attached
- Give 2 for large mushrooms sliced
- Need 1 jar - capers
- You need 2 tbsp flour
- Provide 2 tbsp - butter
- Give 2 can (15 oz) of cans. Chicken broth
- Need 1 cup of water
- Require 1/4 tsp for each fennel,thyme,and rosemary
- You need 1/4 as needed - Teaspoon Lawry's seasoning
- Make ready 1 cup heavy cream
- You need 1/2 as needed of Teaspoon sugar
Leftover Hen In Cream Soup With Asparagus And Capers step by step:
- 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
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