Total Time
25mins
Prep 10 mins
Cook 15 mins

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!

Ingredients Nutrition

Directions

  1. In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
  2. Stir in flour until blended. Add the broth and seasonings; mix well.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  4. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).
Most Helpful

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!

stormylee November 07, 2011

Delish! I'm giving it 4 because I made a couple of changes-- a small tin of lite evap instead of cream, a bit more veg and cubed ham (easter leftovers...). I zapped it with my hand blender before adding the ham to smooth it out. But you were right, Migan, I wasn't disappointed. We had it for lunch with corn bread on the side. It's a keeper!

taxingwoman April 27, 2009