Cream of Mushroom Soup

3 Chicken Breasts
1 Head of Cauliflower
4 Garlic Cloves
2 Celery Stalks
1 Green Bell Pepper
4 Mushrooms
1 Carrot
1 Onion
2 Tomatoes
4 C Bone Broth
1 C Cream
1 T Butter
1 T Apple Cider Vinegar
1/2 T Dried Parsley
1/2 T Dried Rosemary
1/2 T Dried Thyme
Ground Black Pepper

          Cut chicken into small pieces
          Salt and pepper chicken
          Grate cauliflower
          Chop bell pepper
          Dice tomato
          Dice onion
          Chop garlic
          Chop mushroom
          Chop celery, including leaves
          Dice carrot


1.    In a large skillet or stock pot, over medium heat, melt butter. Add chicken and cook through, approximately 7 minutes. Remove chicken and set aside, leaving juices in pan.

2.    Add onion and bell pepper to skillet, then sauté about 3 minutes. Add more butter, if needed.

3.    Add carrot, celery and garlic. Sauté another 3 minutes.

4.    Add mushrooms, cauliflower, tomatoes, broth, parsley, rosemary, thyme, salt, pepper and apple cider vinegar. Mix well and bring to a boil.  

5.    Add chicken back to pan, mix well, reduce heat, cover and simmer for 2 hours. Stir occasionally.

6.    When done, add cream to pan. Mix well.

7.    Let soup cool before storing


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