Potage A La Reine

Ingredients

• 1 chicken (about 2 1/2 to 3 pounds)
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1 leek
• root end and damaged and wilted leaves removed and discarded
• remainder julienned
• 3 carrots
• peeled and julienned
• 2 ribs celery
• preferably the white inner ribs
• julienned
• 6 large mushrooms
• thinly sliced
• 1/2 teaspoon salt
• 2 chicken bouillon cubes
• 3 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 cup heavy cream

Instructions

1. Place the chicken in a narrow, stainless-steel stockpot.
2. Add enough water to cover the chicken, then add the thyme, bay leaves, and 1 1/2 teaspoons salt, and bring to a boil.
3. Immediately reduce the heat and boil gently, covered, for 10 minutes.
4. Let the chicken cool in the stock, still covered, for about 1 hour, or until lukewarm.
5. Strain 3 cups of the stock from around the chicken and place it in a saucepan.
6. Add the leek and bring the stock to a boil.
7. Boil gently for 5 minutes.
8. Add the carrots and celery, and bring the stock back to the boil.
9. Boil gently for 3 minutes.
10. Add the mushrooms and the 1/2 teaspoon salt, and boil gently for an additional 3 minutes.
11. Remove from heat.
12. Remove the chicken from the remaining stock.
13. Peel off and discard the skin.
14. Pick the meat from the bones and shred it into 1-inch pieces.
15. Line a colander with dampened paper towels and strain the stock through the towels.
16. Skim the fat from the surface of the stock (you should have 7 cups).
17. If you have too much stock, boil to reduce it to 7 cups; if you have too little stock, add enough water to bring it to 7 cups.
18. Add the bouillon cubes to strengthen the stock.
19. Just before serving, add the vegetable garnishes with their cooking juices and the shredded chicken.
20. Reheat gently to a boil.
21. Divide among six large bowls or soup plates, and serve immediately.