2 T canola oil1 rib of celery, cut into large dice1 medium carrot, cut into large dice1 c mushrooms, sliced1 c leeks, cut into 1/2 inch pieces1 T garlic, mincedkernels and cream from 1 large ear of sweet corn1 6 oz tomato, cut into large dice1-1/2 c red or white potatoes, peeled and cut into 1/2 inch dice1 c green beans, cut into 1/2 inch lengths1 c frozen pearl onions, thawed1 qt prepared chicken stockabout 2 c water2 c white cabbage, cut into 1/2 inch cubes1 c rotisserie chicken white meat, cut into large dice2 T mushroom powder1 bay leaf1/2 t dry (or 1 t fresh) tarragon4 sprigs of fresh thyme1/4 c parsley, finely choppedsalt and freshly-ground pepper to taste1 T lemon juice1 T balsamic vinegar
Heat the oil in a 4-qt saucepan over medium heat. When hot, add the celery, carrots, mushrooms, corn, and leeks. Cook with occasional stirring for 10 minutes. Add the garlic and cook 1 minute. Add the tomato, mushroom powder, bay leaf, tarragon, thyme, salt, the stock and water. Bring to a slow boil, cook for 10 minutes, and add the green beans, potatoes and cabbage. Simmer until they are tender, about 15 minutes. Stir in the chicken meat, pearl onions, parsley, lemon, vinegar, and pepper, and warm through. Adjust seasoning. Remove thyme sprigs and bay leaf. Pair with a hearty bread or rolls. Serves 6.