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
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111