Uncanned Creamy Chicken Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Canned soups are life savers in all sorts of recipes but sometimes you really want that homemade taste.This creamy soup will fill the bill.This recipe comes from a guide to Southern cuisine. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 lb boneless skinless chicken breast, diced |
1/2 cup carrot, diced |
1/2 cup celery, diced |
12 ounces button mushrooms, sliced |
1 garlic clove, minced |
4 green onions, sliced |
2 tablespoons flour |
4 cups chicken broth |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3/4 cup heavy cream |
Directions:
1. In a large saucepan,heat butter and olive oil.
2. over medium-low heat.Add the diced chicken,.
3. carrot and celery;cook,stirring until the.
4. chicken is nearly cooked through.Add the mushrooms and cook,stirring until mushrooms.
5. are tender.
6. Stir in flour until blended;add chicken broth.
7. and thyme.Bring to a simmer,keep stirring.
8. Cover and reduce heat to low;cook for about.
9. 15 minutes or until vegetables are tender.
10. Add salt and pepper to taste;stir in cream and heat through.
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