Saturday, January 2, 2016

Creamy Chicken and Mushroom Soup from Damn Delicious

I found a recipe on Pinterest that I could not wait to try.  Creamy Chicken and Mushroom Soup from a site called Damn Delicious and it was:-)

I gathered my ingredients...


Below is her recipe.  In red are my comments...
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 6 servings

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy! (She must be a very fast cook.  It took me far longer for the prep time..)
Ingredients
  • 1 tablespoon olive oil 
  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half, or more, as needed*
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary
Instructions
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  • Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. 
  • Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  • Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with parsley and rosemary, if desired.


"Did you know that most of the table mushrooms we eat are all of the same variety? Its name is Agaricus bisporus, according to Wikipedia, and it includes portobello, cremini, and white button mushrooms.The Kitchn
The cremini mushroom, then, is just in between these two varieties. It's a moderately mature version of the white button mushroom, which is why it has a similar flavor. It's younger than the portobello, but still related, which is why these are sometimes sold as "baby bella" or "baby portobello" mushrooms."The Kitchn


It was a yummy soup.  I would give it a 9.5/10 on my cooking scale.  Rich and savory.  The thing that took the most time was the prep.  All the chopping and preliminary cooking to bring it all together, but it was worth it.
Happy cooking everyone!
KathieyV:-)

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