Homemade Cream of Chicken & Mushroom Soup. Check Out Great Brands On eBay. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders!
For a dairy-free version of Cream of Chicken Soup, use a vegan butter (like Earth Balance) or olive oil, and add chicken stock instead of milk. You could also use non-dairy milk (like almond milk or soy milk) but be sure it is both unsweetened and unflavored. This homemade cream of chicken soup makes so cooking from scratch easy!
Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, homemade cream of chicken & mushroom soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Homemade Cream of Chicken & Mushroom Soup is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Homemade Cream of Chicken & Mushroom Soup is something which I have loved my entire life. They're nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook homemade cream of chicken & mushroom soup using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Cream of Chicken & Mushroom Soup:
- {Make ready 3 Tbsp. of Butter.
- {Take 1/4 cup of flour.
- {Prepare 1/2 cup of milk, half-and half, OR heavy cream.
- {Get 1 cup of cooked chicken, minced.
- {Make ready 1 can (14 oz.) of chicken broth.
- {Take 1/4 cup of chopped mushrooms.
- {Take Pinch of dried Thyme (optional).
Heat oil in a large pot over medium high heat. Sprinkle over the flour, and cook over low heat for a few minutes, stirring all the time. Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil. Pour the soup into a food processor or blender in batches and puree until smooth.
Instructions to make Homemade Cream of Chicken & Mushroom Soup:
- You can successfully make this soup in less than 10 minutes from pantry items and a couple refrigerated stables... Start by melting 3 tablespoons butter over a medium heat. Once melted sprinkle with 1/4 cup flour and whisk until smooth. This is going to be a roux not a gravy, so take it easy with measuring the flour, no heaping or packing here..
- Once the flour has absorbed the butter add the milk. Whisk, whisk, whisk. Once the roux thickens add the chicken broth, and you guessed it, whisk..
- Now because everything else we are adding is cooked and just needs to be brought up to temperature turn the heat to medium-low. Add the minced chicken (this can be canned, rotisserie, leftover, white meat, dark meat, chicken you cooked just because you wanted to make soup... Chicken). Then add the chopped mushrooms. I like using the ugly little canned mushrooms for this soup because it keeps soup prep to less than ten minutes. Stir! You thought I was going to say whisk didn't you.....
- I dished my little ones first then added Thyme for my bowl. I hope you enjoy!.
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