• 18 doves
  • water
  • 1 tsp. salt
  • 1 bay leaf
  • 2 (10 3/4 oz.) cans cream of chicken soup
  • 1 c. water
  • 1 c. onion, chopped
  • 1 Tbsp. parsley
  • 1 stalk celery, chopped
  • 1 c. mushrooms, sliced
  • 1 c. white wine

    Place the doves in a large skillet. Cover them with water and add the salt and bay leaf. Simmer for 20 minutes turning halfway. Remove the scum-like residue that forms on the top of the water. Drain the water from the doves and discard the bay leaf. In a large bowl combine soup and 1 cup of water. Add onion, parsley and celery to the bowl and stir to combine. Pour mixture over doves and simmer for 30 minutes. Add the mushrooms to the skillet and simmer for an additional 10 minutes. Add wine to skillet stir and heat for 30 seconds. Remove mixture from heat and serve.

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