This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Chicken breasts are pounded thin, and stuffed with a mushroom and cream cheese mixture. The rolls are then coated with brown sugar and Dijon, and rolled in chopped nuts before baking.
Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself.
