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1/2 cup unsalted butter
1/2 cup carrots, diced
1/2 cup onions, diced
1/2 cup celery, diced
1 cup broccoli stems, peeled and diced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried sweet basil
1/4 cup dry white wine
4 cups chicken stock, hot
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
1 cup smoked chicken, diced
1 cup cooked black beans
1 cup broccoli florets
2 cups heavy cream
Salt and ground black pepper
2 tablespoons cornstarch mixed with a little water (optional)

In 1/4 cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes. Add thyme, oregano and basil; saute 5 minutes more. Add wine and deglaze pan.
Add hot chicken stock and reduce by 1/3. Add Worcestershire sauce, Tabasco, smoked chicken, beans, and broccoli florets; simmer 5 minutes. Add cream and simmer 5 minutes more and season to taste (thicken with cornstarch mixed with water is desired). Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
To make smoked chicken: On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes). Use wood apple chips and do not allow the grill be become too hot.

4 servings
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: January 30, 2009 by deebeeeff     Last Updated: September 25, 2014
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