Creamy Chicken and Mushroom Soup
Try this recipe for Creamy Chicken and Mushroom Soup and discover just how easy it is to make from scratch. You may never purchase commercial soup, ever again. Seriously. This recipe is a great one for new cooks because it draws on commercial chicken stock in order to complete the recipe. And that is a great way to go. There are plenty of organic stocks and low sodium stocks that you can buy at your local grocery store that will work perfectly in this recipe. However, if you want to make a great home made stock and then either process it (in a hot water bath) or freeze it, that can work too. And, it has the benefit that you control the salt and ingredients as well as excluding any preservatives or other ingredients that you might not want to include in your foods.
To make a home made stock, there are plenty of options. For a simple vegetable based stock, use about six or eight quarts of water. Add about one potato, one celery stock, one carrot, one whole onion, and four cloves of garlic. Season with a good pinch of thyme, two bay leaves, a sprinkle of pepper flakes, and salt and pepper to taste. Let this cook until the veggies are done, then mush the veggies up and put the whole thing through a strainer. This is the simplest and perhaps most basic stock recipe you can make. There are plenty of other ways to make it, including using potato water, adding in chicken or beef bones and so on.
This is a yummy recipe for chicken and mushroom soup that will not disappoint. Serve it nice and hot with big chunks of bread toasted with some gruyere cheese. Or splurge and make some home made biscuits, if you have the time. Any way you serve it, though, this dish will be delicious. Enjoy!
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