Creamy Chicken and Mushroom Soup

By AzGrannie3

Ingredients

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 pound boneless chicken breasts, diced
• 1/2 cup diced carrot
• 1 large rib celery, diced
• 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
• 1 clove garlic, minced
• 4 green onions, sliced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth, preferably unsalted or low sodium
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon kosher salt, or to taste
• freshly ground black pepper
• 3/4 cup heavy cream

Details

Servings 4
Preparation time 12mins
Cooking time 42mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

Place a large saucepan over medium-low heat; add the butter and olive oil.

When the butter and oil are hot, add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.

Add the mushrooms and continue cooking, stirring, until mushrooms are tender.

Stir in the flour until it is incorporated and continue cooking, stirring, for 2 minutes. Add chicken broth and thyme. Bring to a simmer while stirring.

Cover the pan and reduce the heat to low; cook for about 10 to 16 minutes, or until the vegetables are tender.

Add salt and pepper to taste; stir in cream and heat through.

Serves 4 to 6.

Variations
Add 1/4 cup of finely chopped onions to the pan along with the carrot and celery.
Add about 1/2 cup of diced potatoes along with the carrots.
Add about 1/2 cup of diced rutabaga along with the carrots.
Use assorted wild mushrooms in the recipe or make it with soaked dried mushrooms.
With Fully Cooked Diced Chicken or Turkey: Add cooked diced chicken or turkey after the vegetables are cooked. Cook for about 10 minutes and then add the cream and seasonings. Heat through.
Add about 1/2 cup of steamed frozen peas along with the cream. Heat through.

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