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Ingredients

2-3 Chicken breasts, 6 oz. each, boneless and skinless
Chef Larry's Cajun Spice as needed (recipe follows)
1 1/2 tsp. Butter
1/2 cup Onions, diced
1/2 cup Celery, diced
1/4 tsp. Garlic, minced
4 cups White or brown mushrooms, rough chopped
1 tsp. Fresh tarragon leaves, minced
pinch Ground nutmeg
1 1/4 qt. Chicken stock
Salt to taste
Fresh ground black pepper to taste
1/4 cup Cream
2/3 cup Swiss cheese, shredded

Method
Season chicken breasts with Cajun Spice. Place on grill or barbecue and cook until done. Remove cooked chicken breasts and cool. Cut chiccken breasts into small dice. Melt butter in a saucepan or pot over medium heat. Add onions, garlic and celery, saute until translucent.

Stir in mushrooms, tarragon and nutmeg. Saute for 3-4 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and carefully puree with an immersion or "stick" blender until smooth. Stir in cream, season with salt and pepper. Return to heat and keep hot. Portin grilled diced chicken into heated soup bowls. Top with shredded Swiss chesse. Pour soup around and serve immediately.

Chef Larry's Notes
This soup can also be pureed in a standard blender. Cool soup thoroughly and place in pitcher or blender. Cover tightly and puree until smooth. Reheat and add remaining ingredients. The consistency of the soup can be adjusted with the addition of cream or stock beef stock.

Yield: 10–12 Servings

Chef Larry's Cajun Spice
Ingredients

1/2 cup Paprika
1/2 tsp. Cayenne pepper
1 tsp. Black pepper
1/4 cup Thyme leaves
1/4 cup Oregano leaves
2 tsp. Granulated garlic
1/4 cup Salt

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Yield: 1 cup