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Zippy Chicken Mushroom soup

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Ingredients

  • 1/2 pound fresh mushrooms, chopped
  • 1/4 cup each chopped onion, celery and carrot
  • 1/4 cup butter, cubed
  • 1/2 cup 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

Details

Servings 11

Preparation

Step 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.

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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