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Zippy Chicken Mushroom Soup

 Zippy Chicken Mushroom Soup
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
11 ServingsPrep: 15 min. Cook: 25 min.


  • 1/2 pound fresh mushrooms, chopped
  • 1/4 cup each chopped onion, celery and carrot
  • 1/4 cup butter, cubed
  • 1/2 cup King Arthur Unbleached 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


  • 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).