By: EatingWell User
A new favorite
I made this last night and served it with garlic bread made with freshly roasted garlic. I used a regular salt chicken broth, I find that Pacific organic broth has the best flavor. The stew still didn't taste salty. The salty garlic bread was a perfect complement to the mild soup. I used 2 shallots and a bit of white onion (needed to use them up). The mushrooms gave the soup a deep meaty flavor. I don't have a dutch oven so I started the chicken in an everyday pan and then deglazed the pan with the wine before transferring to a large stock pot. In the future I might switch out one turnip for a potato and possibly add some barley. It was an all around great dinner. We could have eaten all of it if it wasn't for the limits of our stomachs.
Pros: Easy, inexpensive, delicious, could be a great base recipe
Cons: I loved it but some people might not be ready for that much turnip but it's an easy fix