Cream of Mushroom & Chicken Soup

By • April 21, 2010 1 Comments

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Author Notes: Ready in about 20 minutes, this dish is a go-to for a busy weeknight!mtlabor

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Serves 2-3

  • 8-12 ounces button mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2-3 cooked chicken thighs, skin and bones removed, then shredded
  1. Heat a dutch oven over high heat. Add the olive oil and when shimmering stir in the mushrooms, garlic, and onions. Saute until the mushrooms start to become soft, about 5 minutes.
  2. Season the mushroom mixture with salt and pepper to taste. Add in the chicken broth and cream. Cover and bring the mixture to a boil. Reduce the heat and simmer until the mushrooms are completely tender, about 8-10 minutes.
  3. Puree the soup with an immersion blender until smooth or at a texture you prefer. Stir in shredded chicken and season with salt and pepper if needed. Ladle into bowls and serve!

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