Recipes on a Budget

"Affordable Recipes for All"

Cream of Chicken and Mushroom Soup

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1/2 cup butter
12 oz mushrooms, sliced
1 ea small onion, diced
1 stalk celery, diced
1 ea garlic clove, minced
1 ea carrot, finely chopped
1/3 cup flour
2 quarts hot chicken stock
2 ea bay leaves
1 quart half-and-half
3 cups finely diced cooked chicken
    salt and pepper to taste
    minced fresh herbs

 

Melt butter in heavy pot.  Add mushrooms and sauté over medium-high heat for 2 minutes.  Remove half mushroom slices and reserve.  Add onion, celery, garlic and carrot to pot.  Sauté 5 to 7 minutes or until tender.

Sprinkle flour over vegetables and stir until well-blended and bubbly.

Slowly add hot chicken stock, stirring until thickened and smooth.  Add bay leaves, reduce heat to medium and simmer for 30 minutes.

Strain mixture into another pot, pressing against vegetables to get all liquid out.  Add half-and-half.

Stir in reserved mushrooms, diced chicken and salt and pepper to taste.

Garnish with fresh herbs.

(10 to 12 servings)

 

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07/20/2011 - Posted by | Soup

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