Recipe by Megan V
This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!
Top Review by stormylee
I really enjoyed this! I made no changes to ingredients but changed some of the amounts quite a bit, so can't really assign stars this time: I used only half of the liquid (750 ml chicken stock and 330 ml cream) and used 1 onion and 2 carrots, plus a 250 g carton of mushrooms; 1/4 C of flour since I had less liquid. Used the original amounts of spices, and didn't need to add the 1/2 ts of salt. The soup turned out soo good: a great combo of ingredients, creamy and lovely, with a subtle zippiness from the hot pepper sauce and black pepper. Will absolutely get made again, with these modifications! Thank you for sharing!
- 1⁄2 lb fresh mushrooms, chopped (I use baby portabellos)
- 1⁄4 cup onion, chopped (I use slightly more)
- 1⁄4 cup celery, chopped (I use slightly more)
- 1⁄4 cup carrot, chopped (I use slightly more)
- 1⁄4 cup butter, cubed
- 1⁄2 cup all-purpose flour
- 5 1⁄2 cups chicken broth (I make mine from bouillon cubes)
- fresh ground black pepper
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon hot pepper sauce
- 3 cups half-and-half cream
- 2 1⁄2 cups cubed cooked chicken (I use leftover Rotisserie chicken)
- 1 tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh)
- 1 1⁄2 teaspoons lemon juice
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
- Stir in flour until blended. Add the broth and seasonings; mix well.
- Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).