- 4
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Ingredients
- 2 Tbsp butter
- 4 cups fresh mushrooms, sliced
- 1/2 cup flour
- 2 cans (14.5oz) chicken broth
- 1/2 lb boneless skinless chicken breasts
- 1 tub (10oz) Philadelphia Savory Garlic Cooking Creme
- 2 Tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 3 slices bacon, cooked, crumbled (optional)
Preparation
Step 1
Melt butter in large saucepan. Add mushrooms; cook and stir 5 to 6 minutes or until tender. Stir in flour; cook on low heat 15 minutes stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 minutes or until done. Remove chicken from broth; set aside.
Add broth gradually to mushrooms, stirring constantly; cook on medium heat 5 minutes or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 minutes or until heated through, stirring frequently. Season with salt and pepper.
Serve topped with bacon, if desired.