Zippy Chicken Mushroom Soup

“This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!”
READY IN:
25mins
SERVES:
11
YIELD:
2 3/4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
  2. Stir in flour until blended. Add the broth and seasonings; mix well.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  4. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

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