PHILIP BARMER / THE LAUGHING ARPON COOKING SCHOOL
1/4 cup butter
1/2 cup chopped Onions
1/2 cup chopped carrots
1/2 cup chopped celery
8 oz. fresh sliced mushrooms
1 tbsp dried thyme
1/4 tsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried basil
1/2 cup dry white wine
4 cups chicken broth
1 16oz. can black beans drained & rinsed
1 Rotisserie Chicken
1 tbsp Worcestershire sauce
1/2 tsp hot sauce
2 cups heavy cream
2 tbsp flour
Salt & Pepper to taste
DIRECTIONS:
Remove skin from chicken and de-bone. Chop meat into bite size pieces. Sauté vegetables in butter until tender. Add the seasonings, broth and wine. Bring to a simmer and reduce. Stir in beans and add chicken. Add cream, Worcestershire sauce and hot sauce. Mix together 2 tbsp. white wine with 2 tbsp. flour and then add to soup. Stir until soup thickens. (this will prevent the soup from separating).
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