20 November 2012

Cream of Chicken and Mushroom Soup

I usually make a large batch of chicken noodle soup but this time around I wanted to change things up a bit.

This cream of chicken is easy to prepare and of course incredibly delicious and comforting.  And as with all with my soup and cream recipes, you can freeze leftovers for later.

Cream of Chicken and Mushroom
yields 6 servings


  • ¼ cup butter 
  • 1 onion, diced 
  • 8 oz mushrooms 
  • ⅓ cup all-purpose flour 
  • 3 cups chicken broth 
  • 2 cups milk 
  • Salt & pepper 
  • 2 cups of cooked chicken, diced or shredded

In a large pot or Dutch oven, melt the butter over medium heat.
Add the onion and mushrooms. Cook for a few minutes until the vegetables are soft.
Incorporate the flour and cook for a few seconds, stirring constantly. Be careful not to burn the flour.
Add the chicken broth and the milk.
Bring to a boil while stirring the soup.
Lower the heat, cover and simmer for 10 minutes.
Add the pieces of chicken and cook for a couple more minutes to warm up the meat.
Serve with warm and thick slices of baguette.



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