A base of homemade chicken stock makes the broth for this soup luxuriously rich. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.
For the Chicken–Mushroom Stock
For the Soup
Correction: August 1, 2011 An earlier version of this recipe included an instruction to discard solids after soaking the mushrooms in step 1. The mushrooms should not be discarded.