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Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup combines the rich umami flavor of sautéed mushrooms with tender shredded chicken in a velvety broth. It’s made by layering flavors through careful sautéing, simmering, and finishing with cream for a smooth, hearty texture. The result is a comforting, nuanced soup with a deep brown hue and a luscious, silky consistency.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sliced mushrooms (cremini or shiitake) for earthy richness
  • 1 cup chicken broth preferably homemade or low-sodium
  • 1 cup heavy cream for velvety texture
  • 1 cup cooked chicken, shredded use leftover roasted or poached chicken
  • 1 cup diced onions for flavor base
  • 2 cloves minced garlic aromatic and flavorful
  • 1 tablespoon lemon juice brightens the soup
  • 2 tablespoons butter for sautéing
  • 1 tablespoon oil optional, for higher smoke point

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients and tools, ensuring everything is ready for a smooth cooking process.
  2. Melt the butter in a large heavy-bottomed pot over medium heat until it bubbles softly, filling your kitchen with a rich aroma.
  3. Add the diced onions and minced garlic to the melted butter, cooking until the onions become translucent and fragrant, about 5 minutes, stirring occasionally.
  4. Toss in the sliced mushrooms, stirring to coat them in the butter. Cook until they release their juices and turn a deep golden brown, approximately 8 minutes, creating a smoky aroma.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Let the mushrooms soak up the broth and develop a rich flavor for about 10 minutes.
  6. Reduce the heat to low, then stir in the heavy cream and shredded cooked chicken, allowing everything to warm through and meld for about 5 minutes, creating a creamy, cohesive soup.
  7. Season the soup with salt, pepper, and a squeeze of lemon juice, tasting and adjusting to your preference for brightness and balance.
  8. Serve the hot soup in bowls, ideally with a side of crusty bread for dipping, and enjoy the comforting, velvety goodness.

Notes

Ensure mushrooms are well browned for maximum flavor. Add cream at the end to prevent curdling. Adjust seasoning to taste before serving.