Rosemary roasted chicken and truffle mushroom soup

Jun 3, 2016 by Mark Godbeer

It doesn’t matter if you are a crew chef, head chef, master chef or home cook, you are bound to gather leftovers in your fridge.

Usually we will sit there and scratch our heads as we figure out how to best transform our once glorified dishes into ascended meals masked with flavor and creativity.

This dish has the opposite effect on me, I will actually roast an extra chicken for the sole purpose of conjuring up this “leftover” meal.

The use of potatoes alleviates the need for cream whilst still giving the soup a creamy, rich and velvety texture. And, given that the chicken is already cooked, your preparation time is cut by 45 minutes.

Beware, this dish does have a “Thanksgiving” effect, and due to reports of over consumption, will leave you lethargic, yet very content.


  • 1 Large yellow onion (diced)
  • 1 pound button mushrooms (sliced)
  • 1 tsp cayenne
  • 4 fresh rosemary sprigs (chopped finely)
  • ½ stick salted butter.
  • 2 russet potatoes (peeled & diced small)
  • 4 Tbsp kecap manis
  • 3 cups roasted chicken stock
  • 1 rotisserie chicken (shredded)
  • 4 garlic cloves (crushed)
  • 6 Tbsp truffle oil
  • 1 tsp sea salt
  • 1 tsp white pepper


In a heavy bottomed pan brown the butter over a medium heat.

Add the onion and sauté off until golden brown.

Add the mushrooms, cayenne, rosemary, potatoes and raise temp to high.

Pour in the kecap manis and coat all the ingredients and deglaze with the chicken stock after one minute (be careful as the cayenne will catch your throat).

Turn heat down and add the chicken, truffle oil, and season.

Simmer for 20 minutes over a med heat, then blend until smooth either in a Vitamix (preferably as the consistency is a lot smoother as the chicken is broken down more) or using a hand held blender.

Sprinkle with sea salt and finish with a final drizzle of truffle oil. Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years. Contact him through


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