Zippy Chicken Mushroom Soup
My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 11
main dish
soup
winter
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon thyme
- 1/4 cup butter cubed
- 1/2 cup flour
- 1 tablespoon fresh parsley minced
- 1/4 cup celery chopped
- 1/4 cup onion chopped
- 1/2 teaspoon hot pepper sauce
- 3 cups half-and-half cream
- 1/4 cup carrot chopped
- 1/2 pound mushrooms chopped
- 5 1/2 cup chicken broth
- 1 pinch dried tarragon
- 2 1/2 cups cooked chicken cubed
- 1 1/2 teaspoon lemon juice
- Carbohydrate 25.6306340477818 g
- Cholesterol 63.3102273073335 mg
- Fat 19.832724670775 g
- Fiber 3.55734194822795 g
- Protein 26.0660699105492 g
- Saturated Fat 9.61635981221665 g
- Serving Size 1 1 Serving (928g)
- Sodium 2185.48362009645 mg
- Sugar 22.0732920995538 g
- Trans Fat 1.62351836766618 g
- Calories 387 calories
1. In a Dutch oven, saute the first 5 ingredients until tender. Stir in flour until blended. Add the broth and seasonings; mix well. Bring ot a boil. Reduce heat; simmer, uncovered, for 10 minutes. 2. Stir in the rest of the ingredients; heat through (do not boil).
