Zippy Chicken Mushroom Soup Recipe

Zippy Chicken Mushroom Soup Recipe
Photo by: Taste of Home
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100% would make again

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My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce. —Julia Thornely, Layton, Utah

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  • 11 Servings
  • Prep: 15 min. Cook: 25 min.

Ingredients

  • 1/2 pound fresh mushrooms, chopped
  • 1/4 cup each chopped onion, celery and carrot
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 5-1/2 cups chicken broth
  • 1 teaspoon pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • Pinch dried tarragon
  • 1/2 teaspoon hot pepper sauce
  • 3 cups half-and-half cream
  • 2-1/2 cups cubed cooked chicken
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt

Directions

  • In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil). Yield: 11 servings (2-3/4 quarts).

Zippy Chicken Mushroom Soup published in Taste of Home October/November 2007, p41

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Reviews for Zippy Chicken Mushroom Soup (2)

Zippy Chicken Mushroom Soup Recipe

Zippy Chicken Mushroom Soup

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Reviewed on Sep. 18, 2009 by milhouse

I made this the other night and it was wonderful. I left out the tarragon as I did not have it but used sweet basil instead. I also added steamed asparagus and it was a huge hit.

Dana L. Ramsey of Northumberland, PA

Reviewed on Aug. 25, 2009 by Raina Lingmann

This was a VERY good 'rich' tasting soup. I made it for dinner, my husband loved it!However due to it's 'bold' flavor, I'd reccomend it as a compliment to dinner.

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