1 cup chicken broth (I use 1 teaspoon Better than Bullion with 1 cup water)
2 teaspoons grated lime zest
1/4 cup lime juice (approximately 2 limes)
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
Add the tomato paste, garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper.
Cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes (I like to cook this, partially covered, for at least 15 minutes to allow the chicken to get really tender.
Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.
Tip: Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.
This is an easy, delicious soup from Anthony Bourdain’s Les Halles Cookbook. Recipe adapted from epicurious.com.
6 tablespoons butter (I use 3 tablespoons)
1 small onion, thinly sliced (I use 3/4 cup)
12 ounces/340 g button mushrooms, sliced (I use 16 ounces: 1 (8oz) package Cremini and 1 (8oz) package button
4 cups/900 ml light chicken (or vegetable) broth (I use 4 cups water with 4 tsp Better than Bouillon, Chicken)
1 sprig of flat parsley
Salt, to taste (at least 1/2 teaspoon Kosher salt)
Freshly ground black pepper
2 ounces/56 ml high-quality sherry (I skip this)
In a medium saucepan, melt 2 tablespoons of the butter (I use 1 tablespoon) over medium heat and add the onion. Cook until soft and translucent.
Add the mushrooms and the remaining butter (I use 2 more tablespoons). Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color.
Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. (Blending the soup really well at high speed is very important to ensure a creamy consistency, especially if cutting back on the butter. I tried using an immersion blender and it wasn’t able to blend enough to create the desired texture).
Return the soup to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry (if using), mix well, and serve immediately.