Return to Content

Winter Chicken-Mushroom Soup

Winter Chicken-Mushroom Soup
1 vote, 3.00 avg. rating (69% score)
by in Dec 1998

Yield: Makes 8 servings.

Ingredients:

  • 2 teaspoons olive oil
  • 1 cup peeled, sliced carrots
  • 1 cup peeled, chopped onions
  • 1 cup peeled, sliced leeks
  • 1/2 cup sliced celery
  • 1 teaspoon fresh (or 1/2 teaspoon dry) thyme
  • 2 pounds mushrooms, sliced
  • 6 cups chicken broth
  • salt and pepper, to taste
  • 4 teaspoons minced chives, for garnish

Instructions:

Heat oil, add vegetables (except mushrooms) and saute. Stir in thyme and mushrooms and cook 5 minutes. Add broth and seasonings. Simmer covered for 30 minutes. Puree soup in a blender and serve hot, garnished with chives. (If desired, the mushrooms can be sauteed separately and added after the soup is pureed.)
Updated Wednesday, February 9th, 2005

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111