AuthorMelissaFlavorful and filling soup filled with mushrooms and shredded chicken! (Adapted from Cook Once, Eat All Week by Cassy Joy Garcia and https://www.mushroomcouncil.com/recipes/easy-mushroom-soup)
Ingredients
3 tbsp unsalted butter or oil
1 small yellow onion, diced
8 oz cremini, baby bella, or white button mushrooms (or a mix!), diced
3 cloves garlic, minced
3 tbsp flour (or flour substitute)
4 ½ cups chicken or turkey broth
¾ cup heavy cream or milk
3 tbsp dijon mustard
2 tbsp fresh lemon juice (about 1 small lemon)
1 ½ tbsp fresh thyme, chopped
¾ tsp coarse sea salt
¼ tsp ground black pepper
3 cups cooked, shredded chicken
Directions
1
Melt the butter in a soup pot over medium heat.
2
Add the onions, mushrooms, and garlic, and cook until slightly browned (about 4-5 minutes).
3
Sprinkle the flour into the pot and whisk until absorbed into the mushroom mixture.
4
Slowly pour in the broth, whisking as you go, to avoid any lumps.
5
Add cream/milk, mustard, lemon juice, thyme, salt, pepper, and chicken. Stir soup.
6
Heat until chicken is warmed through, about 5 minutes.
Categorysoup
Ingredients
Ingredients
3 tbsp unsalted butter or oil
1 small yellow onion, diced
8 oz cremini, baby bella, or white button mushrooms (or a mix!), diced
3 cloves garlic, minced
3 tbsp flour (or flour substitute)
4 ½ cups chicken or turkey broth
¾ cup heavy cream or milk
3 tbsp dijon mustard
2 tbsp fresh lemon juice (about 1 small lemon)
1 ½ tbsp fresh thyme, chopped
¾ tsp coarse sea salt
¼ tsp ground black pepper
3 cups cooked, shredded chicken