Zippy Chicken Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 11 |
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My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce. âJulia Thornely, Layton, Utah Ingredients:
1/2 pound fresh mushrooms, chopped |
1/4 cup each chopped onion, celery and carrot |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
5-1/2 cups chicken broth |
1 teaspoon pepper |
1/2 teaspoon white pepper |
1/4 teaspoon dried thyme |
pinch dried tarragon |
1/2 teaspoon hot pepper sauce |
3 cups half-and-half cream |
2-1/2 cups cubed cooked chicken |
1 tablespoon minced fresh parsley |
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. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil). Yield: 11 servings (2-3/4 quarts).
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