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