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“This soup is flavorful and satisfying. I clipped it from a recent newspaper article. This will make 8 1-cup servings.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix rosemary, thyme and garlic powder in small bowl; reserve 1/2 t.
  2. Heat 1 t butter in large saucepan on medium heat.
  3. Add mushrooms, carrots, and remaining seasoning mixture; cook and stir 3 minutes.
  4. Remove from saucepan; set aside.
  5. Melt remaining 3 t butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.
  6. Sprinkle with flour; cook and stir 3-4 minutes or until flour is lightly browned.
  7. Gradually stir in broth until well blended.
  8. Bring to a boil.
  9. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally.
  10. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
  11. Meanwhile, cut bread into rounds with 3-inch cookie cutter.
  12. Place on baking sheet.
  13. Brush bread with oil and sprinkle with reserved seasoning mixture.
  14. Bake in preheated oven 350 degrees F for 10 minutes or until toasted.
  15. To serve soup, ladle into soup bowls and top each with 1 crouton (bread).

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