Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream of Chicken and Mushroom Soup Recipe
    Lost? Site Map

    Cream of Chicken and Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    MomtoAJC's Note:

    This is a soup I made with random items I had in my fridge. I find with soups that it's pretty easy to fudge and have it turn out well anyway, so feel free to adjust the amounts of the ingredients to your personal taste. Enjoy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken carcass in large stockpot; cover with water. Add scallions, bouillon cubes, seasoning packet (or alternative), salt and pepper. Bring to a boil. Reduce heat, cover and simmer 2 hours. Remove from heat and allow to cool. Strain and keep broth, reserving chicken carcass and any meat that has separated from carcass but discarding other solids. Remove any remaining meat from carcass and discard carcass. Put liquid from soup and chicken meat back into stockpot over low heat.
    2. 2
      Meanwhile, reconstitute mushrooms as directed on package. Discard mushroom water or save for another recipe. Wash mushrooms and pat dry. Place mushrooms in food processor and process until they are finely diced. Melt butter over medium-high heat in medium saucepan; add garlic and mushrooms and saute until mushrooms and garlic are browned (about 8 minutes). Turn heat down to medium. Add kale and stir, cooking until kale wilts, about 5 minutes. Add cream or half and half, thyme, nutmeg and paprika, adjusting amounts if desired. Remove 2 cups of chicken stock from stockpot; place in saucepan with mushroom mixture. Simmer over medium heat for about 10 minutes.
    3. 3
      In a separate pan, fry turkey burgers or ground turkey (shaped into small balls) until brown. Drain fat; chop turkey burgers (if using) into chunks of about 1"x1". Add to stockpot. Add mushroom mixture to stockpot. Stir and simmer over medium-low heat for about 15 minutes.
    4. 4
      Add rice to stockpot. Adjust liquid volume in stockpot with water, if necessary. Cover stockpot and let simmer until rice is cooked. Serve with crusty bread. Yum!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cream of Chicken and Mushroom Soup

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 571.0
     
    Calories from Fat 204
    35%
    Total Fat 22.7 g
    34%
    Saturated Fat 10.4 g
    52%
    Cholesterol 123.6 mg
    41%
    Sodium 212.0 mg
    8%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 8.9 g
    35%
    Sugars 10.4 g
    41%
    Protein 32.3 g
    64%

    The following items or measurements are not included:

    chicken carcasses

    vegetable bouillon cubes

    Mrs Dash's extra spicy seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites