I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Mushroom Chicken Soup
...in your mind.
You must accept cookies to see this video.
Mushroom Chicken Soup

Mushroom Chicken Soup

Serves 6-8

Ingredients

  • 2 tablespoons butter
  • 16 ounces cremini mushrooms, thinly sliced
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 1 tablespoon garlic paste
  • ½ teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 8 ounces cream cheese, room temperature
  • 1 cup shredded Monterey jack cheese
  • 1 tablespoon soy sauce
  • 8 ounces cooked, shredded chicken
  • Kosher salt & coarse ground black pepper
  • Chopped fresh parsley for garnish

Directions

  1. Heat butter in a large pot over medium heat and add the mushrooms, onion, and celery - cook, stirring occasionally until softened, 3-4minutes
  2. Stir in garlic and thyme until fragrant, about 1 minute
  3. Sprinkle with the flour, then stir until flour is fully absorbed
  4. Add the chicken stock and cook, stirring occasionally until slightly thickened, about 5 minutes
  5. Turn down to low, let sit 2 minutes to cool slightly, then add the cream cheese in 6 or 8 pieces, a couple pieces at a time) stirring constantly after each addition until fully melted
  6. Then add the Monterey jack and soy, stirring again until melted through
  7. Add the chicken, season to taste with salt & pepper, and let simmer until the chicken is warm
  8. Serve, garnished with parsley