Tuscan Chicken and Artichoke Soup

6 servings.



Cover the dried mushrooms with 1 cup of very hot water. Let stand until softened.

Cut the artichoke hearts into quarters and the 1/8 inch slices. Add to a bowl of water mixed with lemon juice.

Remove the mushrooms from the soaking liquid and finely chope them. Reserve the soaking liquid.

In a medium skillet, bring the chicken stock to a boil. Add the chicken breasts, cover and simmer over low heat for 8 munites. Removed from the heat and let stand covered.

In a large nonreactive saucepan, heat the oil. Add the mushrooms, onion, garlic, and 6 tablespoons of the parsley. Cook over moderately high heat, stirring until the vegetables are soft and aromatic, about 5 minutes.

Drain the artichokes and pat dry. Add them to the saucepan and season with pepper. Cook, sitrring occasionally for 5 minutes.

Remove the chicken breasts from the stock. Cut them into thin strips, about 1/8 by 1/2 inches long. Add the stock and mushroom liquid to the saucepan and bring to a simmer. Stir the flour into the white wine and make a slurry and stir it into the saucepan. Simmer for 10 minutes.

The soup may be prepared to this point up to 3 days ahead. Refrigerate the chicken separately. Reheat the soup before proceeding.

Add the chicken to the soup, season with salt and pepper and cook until heated through. Stir in the remaining 2 tablespoons chopped parsley and lemon juice to taste. Serve Hot.