Rainy Season Chicken Soup
2 dried porcini mushrooms
2 tablespoons butter
2 leeks, white part only, split, rinsed, and diced
1 medium-size carrot, diced
1 medium-size onion, diced
1 large celery rib, diced
2 boneless, skinless chicken breast halves
2 tablespoons all-purpose flour
2 tablespoons dry white wine
4 cups chicken stock, divided (preferably the homemade lowfat chicken stock made from the recipe in Killer Pancake)
1 cup fat-free sour cream
1 cup fideo (fine-cut egg noodles)
salt and pepper
Using a small pan, bring a cup of water to boiling and drop in the porcini mushrooms. Cook uncovered over medium-high heat for 10 minutes, then drain the mushrooms, pat them dry, and slice thinly. Set aside. In a large sauté pan, melt the butter over low heat. Put in the leeks, carro
