I used turkey stock instead of chicken, as I often do. I usually pressure-can my homemade stock, but when I made this last batch of turkey stock I ran out of time and I froze it in quarts. To use frozen stock, I run hot water over the freezer bag for a couple of minutes, then open the bag and plop the frozen block into a saucepan. I warm it up while I chop the vegetables.
I started with this recipe from Southern Food, but changed it up and embellished it along the way as I often do. Soup recipes are very forgiving; you can add or subtract and change quantities pretty easily.
Begin, as we often do, with melting the butter and sauteing the chopped veggies. We love vegetables in our soup so I added lots of onions and carrots. If you want fresh celery, add it now too. (I used dehydrated celery slices so I added them later when I added the broth.)
Saute the carrots and onions until they are tender. Add the sliced mushrooms and cook, stirring, until tender. Add the garlic and saute for about a minute longer. Garlic burns easily and tastes bitter if you overcook it.
Add the cooked, chopped chicken and stir, until it is heated through.
Sprinkle the flour on top and mix it all together. The flour will adhere to the other ingredients and will almost disappear, but believe me, it's still there. Cook for a minute or so, stirring so it won't burn. Raw flour isn't very tasty and this is your only chance to take away the "raw" taste (or so says Rachel Ray, anyway). Add the thyme and stir well.
Add about a cup of broth and stir. You'll notice that it gets very creamy very fast, forming the roux that you've seen in other soups we've made. Continue stirring as you add the rest of the broth.
Simmer, covered, until the vegetables are tender and flavors have melded. The original recipe said to simmer for 15 minutes or so, but I like to simmer soups much longer than that, at least an hour at a low simmer.
Season to taste with salt and pepper. Add the cream, stir and heat through. Delicious!
CHICKEN AND MUSHROOM SOUP
2 Tbsp butter
2 cups of chicken, cooked and cubed
2 carrots, chopped
1/2 onion, chopped
2 cups sliced mushrooms
1 clove minced garlic
2 Tbsp flour
4 cups chicken broth
1/2 tsp dried thyme
salt and pepper to taste
3/4 cup whipping cream
Melt butter in heavy pan, saute carrots and onions until onions are translucent. Add mushrooms and continue to saute until tender. Add garlic and cook about one minute longer.
Sprinkled with flour and mix well. Cook for a minute or two, then add the thyme. Stir in the chicken broth. Cover and simmer until vegetables are tender.
Season to taste with salt and pepper. Stir in the cream and heat through.
A Month of Soups 2013:
Chicken and Mushroom Soup
Broccoli and Cheddar Soup
French Onion Soup
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