| Amount | Measure | Name |
|---|---|---|
| 2.50 | gal | LeGout Cream Soup Base, prepared |
| 120.00 | oz | Bacon pancetta, diced |
| 80.00 | oz | Onions, shallots minced |
| 10.00 | oz | Garlic(1) minced |
| 20.00 | oz | Wine, white |
| 10.00 | tbsp | Dijon mustard |
| 20.00 | tbsp | Roma tomato seeded and minced |
| 20.00 | cup | Sorrel stripped |
| 20.00 | oz | Knorr Ultimate Gourmet Edge Concentrated Chicken Broth 12 x 1 Lb |
1. Sauté bacon until brown, crisp and rendered.
2. Remove and leave drippings in pan. Add shallots and garlic and cook until aromatic.
3. Add wine, broth and reduce mixture. Add mixture to cream base and blend in mustard and sorrel. Serve with oven-roasted chicken breasts (airline breast).
