Creamy Chicken Mushroom Soup
photo by Dine Dish 
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
- quarts
- Serves:
- 12
ingredients
- 1⁄2 lb mushroom, chopped
- 1⁄4 cup onion, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 cup carrot, chopped
- 1⁄4 cup butter
- 1⁄2 cup all-purpose flour
- 5 1⁄2 cups chicken broth
- 1 teaspoon pepper
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon dried thyme
- 1 pinch dried tarragon
- 1⁄2 teaspoon hot pepper sauce
- 3 cups half-and-half
- 2 1⁄2 cups cubed cooked chicken
- 1 tablespoon minced parsley
- 1 1⁄2 teaspoons lemon juice
- 1⁄2 teaspoon salt
directions
- In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
- Stir in flour until blended. Add broth and seasonings, mix well.
- Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
- Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.
Questions & Replies
- This looks so good..cant wait to try it..is the Taragon a must Have? I'm not familiar with the spice..its the only thing I don't have on hand..i can go get some..but if you don't notice its presence or absence..then I'll leave it out..if it's something that makes the whole soup taste better..ill grab some :-)
Reviews
- 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!
- 1/2 tsp. of Tabasco is way too much! Would start with a few drops next time. Yummy soup, though, just too hot peppery.
- Loved the ease and flavor of this soup! I only had 1 lb chicken breast (raw) on hand, which wasn't enough... Would use 2.5-3 lbs next time. I will also double the mushrooms called for since I like my soups a little heartier. I ended up straining some of the liquid out, which I will freeze a bc use again for another soup. Will definitely make again!
- This was a spontaneous soup so I didn't have all of the ingredients. Followed fairly closely to the recipe but with a few changes - 2% milk and dried mushrooms, since that's what I had. Topped with Gruyere and served with a sourdough baguette, *thumbs up*! I also added more tarragon because I love it. I will be trying this recipe as is in the future.
- Second time I have made it. First time I used really good homemade stock and it was superb! Great meal for a cold winter night.
Tweaks
- 2% milk, dried mushrooms and mushroom water from soaking, Gruyere topping, additional tarragon.
RECIPE SUBMITTED BY
I am a 24 year old college student at UT Martin, where I am studying political science. I have always enjoyed all things governmental. I have a miniature dachshund named Dory,and I absolutely adore her! I am very family-oriented, which is good because I come from a LARGE family! I have strong southern women in my family who have helped me establish a strong core as well, not to mention they are fabulous cooks!
