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Zippy Chicken Mushroom Soup

Zippy Chicken Mushroom Soup
Author Dine & Dish

Ingredients

  • 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

Instructions

  • 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).