A little sherry vinegar adds just the right amount of acid to brighten up this earthy soup.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you made the chicken broth yourself, use the meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.
Very delicious. Subbed green beans for chard and dried mushrooms for fresh because that's what I had. The sherry vinegar and Parmesan add so much balance to the flavors.
best soup I've ever had!!
Outstanding flavors! At first my husband said it was OK. Then he said it was pretty good. Finally, he said it was a keeper. Great depth of flavors in this soup. Don't skimp on the ingredients (used the full 2 T of sherry vinegar) and don't omit any to get the full taste.
Which vinegar is it? The balsamic (as mentioned in the introduction) or the sherry (in the list of ingredients)?
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?