Have You Adopted a Blogger Today? (Recipe: Zippy Chicken Mushroom Soup)

So, guess what? I’ve got some news to share with you! Adopt-a-Blogger is officially up and running on it’s very own site! Yep… The blog mentoring program that us foodies have come to know and love has moved from Dine & Dish to it’s very own space out in Internet land.

What does this mean for those of you who are anxious to participate in Adopt-a-Blogger? It means lots of great things!

  • You’ll no longer have to wait for the launch of a new session. We are going to have adoptions all the time. Almost every day, as long as there is a need, new bloggers will be up for adoption.
  • I am no longer Miss Matchmaker. As much as I loved matching all the participants up, I know that only YOU will know what kind of blogger will be the best match for you. the process is simple, new bloggers fill out a short questionnaire that gives us a little bit of insight into their blog and then the experienced bloggers come along and make the choice of who they want to adopt.
  • We’ve expanded into areas beside food blogging! I am more excited about this than anything because I truly believe in the power of having a mentor and belonging to a community. Why should only foodies get to participate in Adopt-a-Blogger? Now bloggers from Lifestyle and Parenting to Craft and Design to whatever else may be out there get to participate! If you know bloggers outside of food blogging who you think would like to participate, please spread the word.

I hope you’ll add Adopt-a-Blogger to your RSS feed, or even better…get the newest adoptee information right in your email box! Adopt-a-Blogger is on Twitter and Facebook too, and I’ll have the newest adoptee information there as well.

I’ve updated the pictures for this Zippy Chicken and Mushroom soup, which is my absolute favorite soup, and since it is Fall and soup weather, I wanted to remind you of the recipe. Enjoy!

Recipe modified from the Oct/Nov 2007 issue of Taste of Home magazine.

Zippy Chicken Mushroom Soup

  • 1/2 pound fresh mushrooms, chopped
  • 1/4 cup each chopped onion, celery and carrot
  • 1 can of whole kernel sweet corn, drained
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 5-1/2 cups chicken broth
  • 1 teaspoon pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • Pinch dried tarragon
  • 1/2 teaspoon hot pepper sauce
  • 3 cups half-and-half cream
  • 2-1/2 cups cubed cooked chicken
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt

In a Dutch oven or large stock pot, saute the mushrooms, onion, celery, carrot and corn in butter until tender. Stir in flour until blended. Add the broth and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil). Yield: 11 servings (2-3/4 quarts).

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  1. says

    I love the new adopt a blogger website! I have added it to my blogroll, followed you on twitter and facebook and I have put myself up for adoption. I would love to be a part of your great mentoring program.

    Your soup looks pretty fantastic too, hearty and creamy, yum. I will have to book mark it for our Autumn in Australia, we are in spring picnic weather now!

  2. says

    The adopt a blogger program is such a nice idea. This soup looks perfect for the fall weather. The mushrooms and corn give it a nice ‘filling’ quality that tends to be missing in a lot of chicken soups.

  3. says

    This soup looks divine! Perfect for a chilly day. And kudos for getting AAB up & running on it’s own, and expanded! As a previous Adoptee, I found it to be a really great program. I wish I had time to adopt someone, but quite frankly these 48hr work weeks I’ve been having are really cutting back on my blog time!

  4. says

    LOVE the photo of your soup. If if tastes half as good as it looks, I’m sure it’s a winner. Maybe it will make my kids mushroom lovers…

  5. says

    I made this last weekend, and there was much praise for the cook! This is a wonderful soup. I left the Frank’s Red Hot Sauce on the table for those of us who like it “zippy” – everyone loved it. I like alot of veggies in my soup, so I upped the onion, celery & carrot to 1 cup each, and will do that again. Thank you so much for this recipe – it will make a regular appearance at our table.

  6. says

    Thank you for this! This is THE opportunity I was waiting for. I am a new blogger and I want to learn more. :)

    Filling out the questionnaire now! :)


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