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Winter Chicken-Mushroom Soup

by in Dec 1998
Winter Chicken-Mushroom Soup
1 vote, 3.00 avg. rating (69% score)
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Yield: Makes 8 servings.

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  • 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


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

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