If you have too many mushrooms, no worries. Nana has a recipe for that. She recently ordered mushrooms for some reason and plans changed, so she remembered a mushroom soup recipe that her sister had given her long ago. Who knew we were missing such a treat? Pa especially likes it when poured over rice. Nana has learned that it freezes well, and she’s used it when a recipe calls for cream of mushroom soup even though it also has chicken.
Ingredients
- 6 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 large garlic clove, minced
- ½ pound Baby Bella mushrooms, sliced
- ½ pound white mushrooms, sliced
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1/3 cup flour
- 2 quarts chicken stock
- meat from a 3½-pound chicken, shredded
- 2 cups heavy whipping cream
Instructions
- Melt 2 tablespoons of butter in a stock pot.
- Add onion and cook over medium high heat until lightly browned, about 3 minutes.
- Add garlic and cook for an additional minute.
- Add the mushrooms, salt, and pepper until the mushrooms are lightly brown and their liquids have evaporated, about 10-12 minutes.
- Add remaining 4 tablespoons of butter to the pan and stir to melt.
- Add the flour and stir for 1 minute.
- Stir in chicken stock and bring to a rolling boil over high heat.
- Lower the heat and simmer until the soup is slightly thickened, about 10 minutes.
- Add the shredded chicken and cream.
- Season with salt and pepper.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8
