It's been so cold this winter and I have been craving comforting, substantial soups. Making cream soups is really easy, so that's what I've been making. This is a hearty soup with a very tasty broth that you're sure to enjoy.
I used turkey stock, but if you have chicken stock it will be just as delicious.
I usually pressure-can my homemade stock, but when I made this last batch of turkey stock I ran out of time and I froze it in quarts. To use frozen stock, run hot water over the freezer bag for a couple of minutes, then open the bag and plop the frozen block into a saucepan. It warms up quickly while you chop the vegetables.
Soup recipes are very forgiving; you can add or subtract ingredients and change quantities pretty easily, so feel free to embellish it and make it your own.
To begin, melt the butter and sauté the chopped vegetables. More onions? No onions? It still works. Want to add some chopped celery? Go for it.
Sauté the vegetables until they are tender. Add the sliced mushrooms and cook, stirring, until tender.
Add the garlic and sauté for about a minute longer. Garlic burns easily and tastes bitter if you overcook it, so keep an eye on the pan and remove it from the heat just before you think the garlic is done.
Add the cooked, chopped chicken and stir until it is heated through.
Sprinkle the flour on top and mix it all together. The flour will adhere to the other ingredients and will almost disappear, but believe me, it's still there.
Cook for a minute or so, stirring so it won't burn. Raw flour isn't very tasty and this is your only chance to take away the "raw flour" taste.
Add the thyme and stir well.
Add about a cup of broth and stir. You'll notice that it gets very creamy very fast, forming the roux that you've seen in other soups we've made. Continue stirring as you add the rest of the broth.
Simmer, covered, until the vegetables are tender and flavors have melded. Fifteen minutes will suffice, but you can cook longer if desired. Be sure to keep the temperature at a very low simmer.
Season to taste with salt and pepper. Add the cream, stir and heat through.
CHICKEN AND MUSHROOM SOUP
2 Tbsp butter
2 cups of chicken, cooked and cubed
2 carrots, chopped
1/2 onion, chopped
2 cups sliced mushrooms
1 clove minced garlic
2 Tbsp flour
4 cups chicken broth
1/2 tsp dried thyme
salt and pepper to taste
3/4 cup whipping cream
Melt butter in heavy pan, sauté carrots and onions until onions are translucent. Add mushrooms and continue to sauté until tender. Add garlic and cook about one minute longer.
Sprinkled with flour and mix well. Cook for a minute or two, then add the thyme. Stir in the chicken broth. Cover and simmer until vegetables are tender, about 15 minutes.
Season to taste with salt and pepper. Stir in the whipping cream and heat through.
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The Month of Soups collection:
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