6 cups chicken stock
2 cups dry white wine
1 1/4 cups coarsley chopped fresh tomatoes, or canned whole tomaotes with juice
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, sliced
1/4 white mushrooms, sliced
2 ribs celery, diced
2 tablespoons garlic oil
1/4 cup all-purpose flour
2 tablespoons raisins
3 whole peppercorns
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 to 2 cups chunked cooked chicken
1/2 cup black olives, sliced into rounds
In large soup pot, combine stock, white wine, and tomatoes. Bring to a boil, then turn down to simmer, partially
covered.
In skillet, heat butter and oil. Add onion, saute until soft. Add carrot, mushrooms, and celery, saute for
additional 5 minutes. Lower heat and add garlic oil.
Ladle out 1 cup of wine-stock mixture and gradually wisk into skillet mixture. Cook, stiring for 3 to 4 minutes.
When smooth and thick, transfer the mixture to soup pot. Add raisins, peppercorns, basil, thyme, rosemary, and bay leaves.
Add chicken and black olives to soup.
Let simmer, uncovered, for over very low heat for 60 minutes, stirring occasionally.
