Total Time
Prep 10 mins
Cook 25 mins

Super quick dinner that seems like it took so much longer!

Ingredients Nutrition


  1. In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
  2. Stir in flour until blended. Add broth and seasonings, mix well.
  3. Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
  4. Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.
Most Helpful

This recipe was from the October/November issue of Taste of Home magazine. This was probably one of the best soups I have ever made. I loved everything about it. The extra subtle kick from the pepper and hot sauce was perfect. I added one drained can of whole kernel corn. Delicious!

Dine & Dish November 23, 2007

This is one of the BEST soups I have ever made. The only thing I did differently is that I did purée everything but the mushrooms and chicken. Everyone in the family loved it. My kindergartener even requested to take it for lunch the next day:-)

Kara0473 January 11, 2012

This was really good and came together quickly. I used quite a bit more mushrooms, and a little less 1/2 and 1/2. Didn't have carrots so skipped that, and used only 1/8 cup butter. I used an immersion blender just before adding the 1/2 and 1/2, chicken etc, because I wanted the veggies minced really small. Very good. Will make this again...perfect for a cold night with some good crusty bread!

Kmac October 29, 2008