Go Back
Print

Cream of Chicken and Mushroom Soup

Cream of Chicken soup right at home!
Course Soup
Prep Time 30 minutes
Total Time 30 minutes
Author Rookie With A Cookie

Ingredients

  • ¼ cups chopped mushrooms
  • 2 teaspoon butter
  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 2 cups chicken stock
  • 2 cups heavy cream
  • salt to taste
  • 2 teaspoon black pepper
  • ¼ teaspoon red chilli powder
  • ½ cup cooked and shredded chicken

Instructions

  • In a saucepan over medium to low heat, sautee mushrooms in 2 teaspoon of butter. Once soft and soggy, remove to a clean plate to use later.
  • In the same saucepan, melt 3 tablespoon of butter.
  • Next, add flour and continue stirring with a whisk to make the "roux". The mixture may curdle but that's okay. Continue stirring for a minute or two. *Do not leave unattended.*
  • Next pour chicken stock into the roux while whisking continuously.
  • Add the sauteed mushrooms back into the soup.
  • Add salt, pepper and red chilli powder along with the roasted shredded chicken.
  • Pour in heavy cream and let simmer for a 10 mins or until thickened nicely. Adjust spices if needed.
  • Top the cream of chicken and mushroom soup with croutons and serve hot!