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Prepare the Soup

  • Dried morel mushrooms (or 230 g. fresh, sliced) 90 g
  • Yellow Onion, small dice 1 each
  • Red bell pepper, small dice 1 each
  • Knorr® Professional Liquid Concentrated Chicken Base 3.8 liter, prepared
  • Pulled rotisserie chicken meat 900 g
  • Asparagus, fresh, cut 1/2" on bias 700 g
  • Fresh chives, cut fine 10 Tbsp
  1. Prepare the Soup

    • If using dried morels, soak in warm water until soft – drain and slice.
    • Sweat onions in a small amount of oil until translucent.
    • Add red pepper and mushrooms and sauté for 3 minutes.
    • Add Knorr® Professional Liquid Concentrated Chicken Base and rotisserie chicken meat.
    • Bring to a simmer. Simmer for 10 minutes.
    • Add asparagus and simmer until tender.
    • Add chives.
    • Ready to serve.