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Cream of Mushroom Soup

INGREDIENTS:
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
Salt
Ground Black Pepper

PREP:
          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

DIRECTIONS:

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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