Best-Ever Chicken and Mushroom Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 -4 tablespoons butter
- 1 cup chopped yellow onion
- 1 garlic clove, minced (or 2)
- 1 lb mushroom, trimmed and sliced
- 1 tablespoon fresh lemon juice
- 1⁄4 cup all-purpose flour
- 3 cups chicken stock (or low-sodium chicken broth)
- 1 teaspoon soy sauce
- 2 cups diced cooked chicken
- 1 1⁄4 - 1 1⁄2 cups half-and-half or 1 1/4-1 1/2 cups whole milk
- 1⁄4 cup dry white wine
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon white pepper
- sour cream, for topping
directions
- In a big pot over medium heat, melt 3 tablespoons butter.
- Add in onions and garlic, stir/saute for 3 minutes.
- Add in the mushrooms and lemon juice; stir/saute until the vegetables are tender, about 5 minutes (add more butter if desired).
- Add in the flour and stir until bubbly.
- Add in the stock and soy sauce; bring to a boil over high heat, stirring constantly until thickened, about 2 minutes.
- Add in the chicken, half-and-half, wine, salt, thyme, and pepper.
- Decrease heat to low and simmer, uncovered, until the flavors are blended, about 5 minutes.
- Ladle into soup bowls and swirl about 1 teaspoon sour cream, if using, into each bowl.
- Serve immediately.
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