Page 219 - UMass2018_CookBook

Preparation (CONTINUED)
4. Heat the butter and oil in a large pot over medium heat. When the butter has melted and the fat is hot, add the mushrooms and cook, stirring, until lightly browned, 4 to 5 minutes. Add the garlic and rosemary and stir 1 minute more.
5. Sprinkle the flour over the mushrooms and stir constantly to cook the flour, 1 1⁄2 to 2 minutes. Add the remaining 7 cups broth and bring the mixture to a simmer. Add the noodles and cook according to package instructions until tender.
6. Stir in the diced chicken, the reduced vermouth mixture and the half-and-half. Cook until hot, 4 to 5 minutes. Season to taste with salt and pepper.
7. Ladle the soup into bowls. If desired, garnish each serving with a rosemary sprig or chopped parsley. Pass the Parmesan cheese in a bowl for sprinkling.
*Market note: Some grocery stores sell packages of mixed, sliced mushrooms including shiitakes, baby bellas and oysters. This is a convenient way to buy them. If unavailable, use 4 to 6 ounces shiitakes (stems removed and mushrooms sliced) and 4 to 6 ounces baby bellas (trimmed and sliced through the stems).
Cooking tip: When this soup is made several hours or a day ahead, the noodles sometimes absorb more of the liquid and make the soup thicker. Thin it with some purchased chicken broth, if you like.
MORE Ingredients
FOR THE SOUP:
1⁄4 cup dry vermouth
2 tablespoons unsalted butter
2 tablespoons canola oil
8 ounces mushrooms, such as shiitakes, oyster and baby bellas, sliced*
1 tablespoon minced garlic
3⁄4 teaspoon dried crushed rosemary
2 tablespoons all-purpose flour
4 ounces short, wide egg noodles
1⁄3 cup half-and-half
Kosher salt
Freshly ground black pepper
6 sprigs fresh rosemary or
2 tablespoons chopped fresh parsley, for garnish (optional)
1⁄2 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano), for sprinkling
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