Tuesday, April 10, 2012

Creamy Mushroom Soup with Chicken

Okay, it doesn't get any easier than this. I think it took me less than half an hour to make this soup including the chopping! Yesterday I roasted some chicken breasts by lifting the skin, squeezing lemon juice on the meat and sprinkling it with Montreal Chicken Seasoning. I placed the skin back over the meat and squeezed on more lemon juice, and sprinkled on more seasoning. I baked it at 400F for about an hour (it had bones). Anyway, my point is, I saved the juices and added them to this soup today along with some of the chicken.

2-4 servings

1 medium onion, diced
1 1/2 cups sliced button mushrooms
1 medium potato, peeled and diced
1 teaspoon butter
1 teaspoon olive oil
1 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon chicken bouillon
1 heaping tablespoon all purpose flour
1/2 cup roasted lemon chicken juices
(or 1/2 cup chicken broth and a squeeze of lemon)
3 cups of 2% milk
1/2 cup sour cream
1 cup diced cooked chicken breast

In a nonstick pot, saute the onion, mushrooms and potato in the oil and butter until they start to brown. About 4 or 5 minutes. Stir in spices and flour and cook for another minute. Add another teaspoon of butter if it seems to be getting a little dry.

Stir in the chicken juices until everything's well combined then add 2 cups of the milk. Mix the last cup of milk with sour cream and add that too. don't worry about the sour cream lumps, they'll disappear once the soup starts to simmer.

Stir in he chicken and simmer for about 10 minutes until the potatoes are cooked through and the soup has thickened. Cool for a few minutes before serving.

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