Zippy Chicken Mushroom Soup

Submitted 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!"

 

• Ready In: 25mins
• Ingredients: 15
• Yields: 2.75 quarts
• Serves: 11

ingredients

• 226.79 g fresh mushrooms, chopped (I use baby portabellos)
• 59.14 ml onion, chopped (I use slightly more)
• 59.14 ml celery, chopped (I use slightly more)
• 59.14 ml carrot, chopped (I use slightly more)
• 59.14 ml butter, cubed
• 118.29 ml all-purpose flour
• 1301.24 ml chicken broth (I make mine from bouillon cubes)
• fresh ground black pepper
• 1.23 ml dried thyme
• 2.46 ml hot pepper sauce
• 709.77 ml half-and-half cream
• 591.47 ml cubed cooked chicken (I use leftover Rotisserie chicken)
• 14.79 ml fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh)
• 7.39 ml lemon juice
• 2.46 ml salt

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).

Reviews

[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!

 

[taxingwoman]

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!