Description
Experience the ultimate comfort in a bowl with this rich and velvety mushroom soup. By combining earthy cremini, button, and shiitake mushrooms with a hint of smokiness from crispy chicken strips, this recipe elevates a simple staple into a restaurant-quality meal. Perfectly creamy and packed with fresh herbs, it is an ideal soul-warming dish for any occasion.
Ingredients
1 lb mixed mushrooms (cremini, button, shiitake), thinly sliced
4 slices high-quality smoked chicken strips
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups vegetable broth
1 cup heavy cream
1 tsp dried thyme
Salt and cracked black pepper to taste
Fresh parsley, chopped for garnish
Instructions
In a large pot over medium heat, fry the chicken strips until crisp, then set aside.
Add butter to the pot and sauté the diced onions for 5 minutes until soft.
Add the sliced mushrooms and cook for 8-10 minutes until golden brown.
Stir in the garlic and thyme, cooking for 1 minute.
Sprinkle flour over the mushrooms and stir for 2 minutes to cook out the raw flour taste.
Slowly pour in the vegetable broth, whisking constantly to prevent lumps.
Simmer for 10 minutes.
Stir in the heavy cream and cook for an additional 3 minutes until thickened.
Top with the reserved crispy chicken and fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove. For a lighter version, replace heavy cream with half-and-half or a mix of Greek yogurt and milk. Use an immersion blender if you prefer an ultra-smooth texture.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg