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1 pound chicken breast
1 pound mushrooms
½ pound shallot, chopped
4 tablespoons garlic, chopped
1 ½ cups heavy cream
½ cup chicken stock
8 tablespoons herbs, chopped
½ tablespoon salt
½ tablespoon pepper
4 ounces olive oil
4 Jalapenos sourdough bread bowls
2 1/2 cups Yukon potato, cooked and diced
4 ounces heavy cream
8 ounces butter
1 teaspoon alt
1 teaspoon pepper
12 baby carrots
Grill the chicken with olive oil, salt and pepper; once cooked, dice it. Dice the mushrooms, then sauté them in olive oil until nice and brown. Add shallot, garlic, salt and pepper.
Deglaze with chicken stock then add heavy cream. Reduce until it reaches desired consistency then add the diced chicken and herbs.
Potatoes and Carrots
Mash the potatoes with heavy cream, butter and salt and pepper to taste. Blanche the baby carrots, then saute them in butter with salt and pepper to taste.
Cut center out of bread bowl, being careful not to cut too closely to the edge. Pour heated soup into bread bowl, and serve with potatoes and carrots.
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