Skip to main content

Creamy Mushroom and Chicken Soup

I'm not one to add a lot of butter or cream to things that I'm making for dinner, but I made an exception for this soup.  The recipe is from the Family Fun magazine.  My sister-in-law made it for us while we were visiting a month ago and I've been wanting to make it ever since then.  I made lunch for some of my visiting teaching ladies from church and decided to make this soup.

I'd say that this soup is restaurant quality and very luxurious (and it has lots of veggies in it too).  I think I might need to have a girls' night at my house so I can make it again.


Creamy Mushroom and Chicken Soup
recipe from Family Fun

6 T. butter (I used 4 T. and it was fine)
1 medium onion, chopped
3 T. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 1/2 lbs mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. dried thyme
2 c. light cream
3/4 c. grated Parmesan
2 c. chopped cooked chicken

1.  In a large pot, melt the butter over medium heat.  Add the onion and saute until tender, about 6 minutes.  Stir in the flour, salt, and pepper and mix until smooth.  Gradually add the broth, then turn the heat up to medium-high and bring hte soup to boil.  Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme.  Reduce the heat and simmer the soup, covered until the vegetables are tender, about 30 minutes.

2.  Add the cream, Parmesan, and chicken.  Heat the soup for an additional 10 minutes, but do not let it boil.

3.  To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired.  Makes about 15 cups.

Photobucket

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny: