MY QUICK NORTHERN BEANS, SHITAKI MUSHROOMS and CHICKEN SOUP!

Yes, is getting so cold! “Translation” it’s soup season friends, let’s make tons of soup. I just started the season with my northern beans, ground chicken and shitake mushrooms soup. The shitake is so meaty that makes you believe you are eating chicken, smile… A simple yet fulfilling soup expected to warm up my bones, and as I expected it did!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $9.10 or $3.03 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients
½ lb. ground chicken ($2.50)
1 tbsp. Adobo (.30)
2 tsp. Olive oil (.70)
1 tsp. Dried parsley (.25)
1 tsp. Paprika (.20)
1 cup Dried Shitake mushrooms, cut into large pieces ($2.00)
1 can of Northern beans (drained and rinsed) ($1.35)
2 cup Organic chicken stock ($1.25)
2 tsps. hot sauce (.20)
¼ cup chopped Italian parsley to garnish (.35)
 
Directions
Warm up the chicken stock briefly, add the mushrooms and let them soak for about 15 minutes. Set aside.
Season the chicken with Adobo, (or the seasoning of your choice)1 tsp. olive oil, paprika and dried parsley. Set aside.
Chop the parsley, drain and rinse the beans, set aside.
In a saucepan, add 1 tsp. of olive oil, break with a spoon and cook the chicken briefly, just half way through.
Add the mushrooms with the chicken stock, reduce the heat to low and cook until some of the stock is reduced, so that the flavors have time to concentrate.
To serve, sprinkle some hot sauce and chopped parsley into each plate.
Enjoy.