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