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.
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.
