Author Notes
Ready in about 20 minutes, this dish is a go-to for a busy weeknight! —mtlabor
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Ingredients
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8-12 ounces
button mushrooms, sliced
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1 tablespoon
olive oil
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1
onion, chopped
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2
garlic cloves, minced
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salt and pepper to taste
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2 cups
chicken broth
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1 cup
heavy whipping cream
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2-3
cooked chicken thighs, skin and bones removed, then shredded
Directions
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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.
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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.
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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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