Chicken Mushroom Soup Recipe

INGREDIENTS

1/4 C (1/2 Stick)
Margarine
1/4 C
Diced Freeze Dried Onion
1/4 C
Diced Dehydrated Carrots
3 C
Diced Freeze Dried Mushroom
1/2 C
Flour
5 1/2 C
Chicken Bouillon
Pinch
Dried Tarragon
1/4 tsp
Dried Thyme
1/2 tsp
White Pepper
1 tsp
Black Pepper
1/2 tsp
Hot Pepper Sauce
1 Tbsp
Chopped Fresh Parsley
3 C
Half-and-Half Cream
1 1/2 tsp
Lemon Juice
3 C
Diced Freeze Dried Chicken

PREPARATION

1. Reconstitute vegetables and chicken as directed on can; Drain excess water.

2. Melt margarine in a large heavy pot; Add vegetables, chicken and saute until tender over medium-low heat.

3. Slowly stir flour over vegetables and let cook briefly; Stirring regularly; Do NOT let flour brown.

4. Slowly add chicken bouillon to vegetable-flour mixture; Stirring constantly.

5. Add herbs, pepper sauce, and parsley; Stir well.

6. Simmer 10 minutes.

7. Stir in half-and-half, lemon juice, and chicken.

8. Bring to simmer and cook 10 minutes.

9. Server immediately.

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