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Creamy Mushroom & Chicken Soup

Creamy Mushroom & Chicken Soup

My daughter saw a can of this flavor in the soup aisle and wanted it.  I told her no but that we could give it a shot ~ we were very pleased!  The chicken adds protein and another level of flavor to an already wonderful soup!


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Ingredients

  • • 10 ounces button mushrooms, roughly chopped
  • • 10 ounces baby bella mushrooms, roughly chopped
  • • 4 1/2 cups chicken broth
  • • 2 cups chopped, cooked chicken
  • • 2 cups chopped onion (I used a Vidalia)
  • • 2 stalks of celery, chopped
  • • 4 tablespoons unsalted, organic butter or ghee
  • • 3 cloves garlic, peeled and minced
  • • 1 tablespoon cooking Sherry
  • • 1/4 cup organic heavy cream (optional), or coconut milk
  • • Sea salt and ground pepper to taste
  • • 1 tablespoon Sunny Paris Seasoning (from Penzey's)...if you don't have this available, I've used Herbes de Provence before and it is equally as good (or Italian seasoning)!

Directions

  1. In a Dutch oven or heavy-bottomed pot over medium heat, cook butter, onions, celery and garlic until butter is melted and onions start to become translucent.
  2. Add broth, seasoning of choice, salt/pepper and mushrooms.
  3. Bring to a boil. Reduce to medium heat and let cook for about 5 minutes.
  4. Reduce to low heat. With an immersion blender, blend until smooth. Add cream (optional), Sherry and chicken. Stir. Let simmer for 30 minutes.
  5. Add more salt and/or pepper if necessary.
  6. Enjoy!

Ingredients

  • 10 ounces button mushrooms, roughly chopped
  • 10 ounces baby bella mushrooms, roughly chopped
  • 4 1/2 cups chicken broth
  • 2 cups chopped, cooked chicken
  • 2 cups chopped onion (I used a Vidalia)
  • 2 stalks of celery, chopped
  • 4 tablespoons unsalted, organic butter or ghee
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon cooking Sherry
  • 1/4 cup organic heavy cream (optional), or coconut milk
  • Sea salt and ground pepper to taste
  • 1 tablespoon Sunny Paris Seasoning (from Penzey's)...if you don't have this available, I've used Herbes de Provence before and it is equally as good (or Italian seasoning)!

Directions

  1. In a Dutch oven or heavy-bottomed pot over medium heat, cook butter, onions, celery and garlic until butter is melted and onions start to become translucent.
  2. Add broth, seasoning of choice, salt/pepper and mushrooms.
  3. Bring to a boil. Reduce to medium heat and let cook for about 5 minutes.
  4. Reduce to low heat. With an immersion blender, blend until smooth. Add cream (optional), Sherry and chicken. Stir. Let simmer for 30 minutes.
  5. Add more salt and/or pepper if necessary.
  6. Enjoy!