It's pretty much soup weather (after 6pm) and I have been looking for a good chicken and mushroom soup for the past couple of years. This one was so easy to make and ended up being delicious. It was hearty but not overly hearty, and not too "soupy" either.
Chicken and Mushroom Soup
3 Tbsp butter
1/4 cup thinly sliced shallots
1 clove garlic, minced
3 carrots, chopped
2 stalks celery, chopped
6oz mushrooms, sliced
2 Tbsp flour (optional to thicken it a bit)
4 cups chicken broth
1 cup jasmine or basmati rice
s&p to taste
1/2 tsp white pepper
1 tsp fresh thyme, minced
6 springs thyme
2 cups cooked chicken, chopped1/2 cup whole milk or cream (optional)
Heat butter over medium heat. Add veggies and saute until crisp tender. Optional: add flour to pot, stir for a couple of minutes. Pour broth, bring to boil, add rice, chicken, and spices, lower to simmer and cook until rice is cooked through, about 40 minutes. Mix in milk or cream if you want it creamy.
Serve with crusty bread and/or a green salad.
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