Porcini Mushroom & Chicken Soup

• 1 cup boiling water
• 1/2 oz. dried porcini mushrooms
• 4 slices of bacon chopped
• 1 medium onion chopped
• 1 large garlic clove chopped
• 1/2 tsp. dried thyme crumbled
• 1/2 lb. button mushroom chopped
• 1/4 cup all purpose flour
• 4 cups chicken stock
• 1 cup dry white wine
• 1 tblsp. tomato paste
• 1 lb. skinless chicken thighs
• 1 bay leaf
• 1 cup cream
• parsley

1. Soak porcini mushrooms in 1 cup of boiling water for 30 minutes. Drain and reserve water. Chop mushrooms.
2. Saute bacon in heavy large pot over medium heat until crisp. Spoon off 1 tbsp. of oil and discard. Add onion and saute until soft - 5 minutes. Add garlic and thyme and stir for 1 minute. Add all mushrooms and saute for 8 minutes. Add flour and stir 2 minutes. Slowly add chicken stock, wine and reserve mushroom water, tomato paste and bay leaf. Bring to simmer. Add chicken, cover pot and simmer 20 minutes until chicken is just cooked through.
3. Remove chicken from pot. take meat off bone, cut into 1/2 inch cubes and return to pot. Add cream and bring to boil. Season with salt and pepper.

boiling water, porcini mushrooms, bacon, onion, garlic, thyme, button mushroom, flour, chicken stock, white wine, tomato paste, chicken thighs, bay leaf, cream, parsley

Taken from www.epicurious.com/recipes/member/views/porcini-mushroom-chicken-soup-52764771 (may not work)