Zippy Chicken Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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It is so simple to make and so tasty! Try it, you won't be disappointed! Ingredients:
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:
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).
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