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We hope you got insight from reading it, now let’s go back to homemade cream of chicken & mushroom soup recipe. To make homemade cream of chicken & mushroom soup you need 7 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Homemade Cream of Chicken & Mushroom Soup:
- You need 3 Tbsp. of Butter.
- Take 1/4 cup of flour.
- Take 1/2 cup of milk, half-and half, OR heavy cream.
- Prepare 1 cup of cooked chicken, minced.
- Take 1 can (14 oz.) of chicken broth.
- Use 1/4 cup of chopped mushrooms.
- You need Pinch of dried Thyme (optional).
Instructions to make Homemade Cream of Chicken & Mushroom Soup:
- You can successfully make this soup in less than 10 minutes from pantry items and a couple refrigerated stables… Start by melting 3 tablespoons butter over a medium heat. Once melted sprinkle with 1/4 cup flour and whisk until smooth. This is going to be a roux not a gravy, so take it easy with measuring the flour, no heaping or packing here..
- Once the flour has absorbed the butter add the milk. Whisk, whisk, whisk. Once the roux thickens add the chicken broth, and you guessed it, whisk..
- Now because everything else we are adding is cooked and just needs to be brought up to temperature turn the heat to medium-low. Add the minced chicken (this can be canned, rotisserie, leftover, white meat, dark meat, chicken you cooked just because you wanted to make soup… Chicken). Then add the chopped mushrooms. I like using the ugly little canned mushrooms for this soup because it keeps soup prep to less than ten minutes. Stir! You thought I was going to say whisk didn't you…..
- I dished my little ones first then added Thyme for my bowl. I hope you enjoy!.
Simple to make, this recipe is sure to become a favourite you'll make over and over again! Growing up, I was "deprived" of canned soup. And such is the case when you're a kid that you. To make this homemade condensed cream of chicken soup, I took a page from making gumbo and started with a roux, which is a combination of fat and flour that helps to thicken soups, intensify flavors and keep the fat from separating out from the other liquids in the soup. The darker the roux the more flavorful the soup, but how dark you go is up to you.
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