Name: Mushroom Soup with Chicken & Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb chicken breast or thighs, diced; 2 cups mushrooms, sliced; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tbsp butter; 1 tbsp olive oil; Salt and pepper to taste; Fresh thyme or parsley for garnish (optional)

This comforting Mushroom Soup with Chicken & Cream combines tender chicken, earthy mushrooms, and a rich creamy base for a savory, satisfying meal. Perfect for chilly evenings, this dish balances the savory umami of the mushrooms with the richness of cream and chicken. It’s a versatile soup that can be enjoyed as a light lunch or hearty dinner, and it pairs wonderfully with crusty bread. You can adjust the thickness of the soup to your liking by adding more or less cream, creating a velvety smooth texture that’s full of flavor.

Recipe Tips and Tricks:

Use fresh mushrooms for better texture and flavor.
You can substitute chicken with turkey or beef for variation.
For a richer flavor, roast the chicken before adding to the soup.
Add herbs like thyme or rosemary for an aromatic touch.
Blend the soup partially for a smooth yet chunky texture.

Yield: 4 servings

Mushroom Soup with Chicken & Cream

A creamy, savory mushroom soup with tender chicken, perfect for a cozy meal.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 lb chicken breast or thighs, diced
2 cups mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)

Instructions

Heat olive oil and butter in a large pot over medium heat.
Add diced chicken and cook until browned and cooked through, about 7-8 minutes. Remove chicken and set aside.
In the same pot, sauté onions and garlic until fragrant and softened, about 5 minutes.
Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Pour in chicken broth and bring to a simmer. Cook for 10 minutes.
Add heavy cream and return the chicken to the pot. Simmer for an additional 5 minutes.
Season with salt and pepper, and garnish with thyme or parsley before serving.

Notes

For a dairy-free version, use coconut milk or almond milk as a substitute for cream. You can also make this ahead and store it in the fridge for up to 3 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 590Total Fat 40gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 17gCholesterol 225mgSodium 1203mgCarbohydrates 10gFiber 2gSugar 6gProtein 48g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.