Chicken Veloute Supreme Soup

By [e-mail]

Ingredients

• 2 Tbsp. butter
• 4 cups fresh mushrooms, sliced
• 1/2 cup flour
• 2 cans (14.5 oz. each) chicken broth
• 1/2 lb. boneless skinless chicken breasts
• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 2 Tbsp. fresh rosemary, chopped
• Salt and pepper to taste
• 3 slices bacon, cooked, crumbled (optional)

Details

Servings 4

Preparation

Step 1

MELT butter in large saucepan.
Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently.
Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF).
Remove chicken from broth; set aside.
ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently.
Chop chicken. Add to soup.
Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently.
Season with salt and pepper.
SERVE topped with bacon, if desired.