Best-Ever Chicken and Mushroom Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Use homemade chicken stock for the best result. Ingredients:
3 -4 tablespoons butter |
1 cup chopped yellow onion |
1 garlic clove, minced (or 2) |
1 lb mushroom, trimmed and sliced |
1 tablespoon fresh lemon juice |
1/4 cup all-purpose flour |
3 cups chicken stock (or low-sodium chicken broth) |
1 teaspoon soy sauce |
2 cups diced cooked chicken |
1 1/4-1 1/2 cups half-and-half or 1 1/4-1 1/2 cups whole milk |
1/4 cup dry white wine |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon white pepper |
sour cream, for topping |
Directions:
1. In a big pot over medium heat, melt 3 tablespoons butter.
2. Add in onions and garlic, stir/saute for 3 minutes.
3. Add in the mushrooms and lemon juice; stir/saute until the vegetables are tender, about 5 minutes (add more butter if desired).
4. Add in the flour and stir until bubbly.
5. Add in the stock and soy sauce; bring to a boil over high heat, stirring constantly until thickened, about 2 minutes.
6. Add in the chicken, half-and-half, wine, salt, thyme, and pepper.
7. Decrease heat to low and simmer, uncovered, until the flavors are blended, about 5 minutes.
8. Ladle into soup bowls and swirl about 1 teaspoon sour cream, if using, into each bowl.
9. Serve immediately.
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