Tuesday, October 16, 2012

Fast and Easy Chicken and Mushroom Vegetable Soup

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Yesterday I wrote a post of what I said was my very favorite soup I have ever made or tasted...

Garlic Garlic Chicken and Dumplings!

While I stand by the statement about the Garlic Garlic soup, today I am going to post what my wife and head taste tester says is the best soup she thinks I have ever made.  In fact, the recipes are very similar, this has more veggies, and uses Half and Half as a creamy base, but the idea is the same.  Thick (thanks to my "First you make a Roux" step), Creamy (While milk combines with the roux for the luxurious silky texture), Nutty Cheesiness (2 cheeses, Parmesan and White Cheddar), a blend of vegetables and of course, the ease of cooking with an already fully cooked and seasoned Rotisserie Chicken!

Today is a bit of a big day for me, as I am half way done with my goal of... "52 Uses For a Rotisserie Chicken".  Like I say, come back often (I hope to be finished by Thanksgiving, since any of these can be used for left over Turkey).

But today, back to my wife's favorite soup...

Fast and Easy Chicken and Mushroom Vegetable Soup

  • 4 TBS Butter
  • 1 Medium Onion, Diced
  • 4 TBS Flour
  • Big Pinch Salt
  • Pinch Pepper
  • 4 Cups Chicken Stock
  • 3/4 cup Sliced celery
  • 3/4 Cup Sliced Carrots
  • 3/4 Cup Sliced Potatoes
  • 3/4 Cup Sliced and diced Butternut Squash
  • 2 Cups Half and Half
  • 3/4 Cup Brown button Mushrooms, steamed and sliced
  • 3/4 Cup Frozen Corn, thawed
  • 1-1/2 Cups Chopped Chicken Breast Meat from a Rotisserie Chicken
  • 3/4 Cup grated Parmesan Cheese
  • 3/4 Cup grated White Cheddar Cheese
Cooking Directions
  1. It sounds like a lot of ingredients, but this is a great excuse to spend a Saturday morning at your local farmer's market... Well Worth it...
  2. First, Make a Roux... In a heavy bottom large soup pan, melt 4 TBS Butter. Add the onion and allow to sweat for a couple of minutes (do not cook at high enough temperatures to brown the onion, just enough to cook to where the onion starts to turn clear.
  3. To finish the roux, add the flour and stir constantly for 5 minutes. The roux will turn creamy and begin to thicken. Add the pinches of salt and pepper and now add the Chicken Stock.
  4. Heat to simmering...
  5. Add the root vegetables, the Carrots, Celery, Potatoes and squash.
  6. Continue to simmer for 30 minutes until all of the vegetables are cooked through.
  7. Add the Half and Half and return to simmer. Stir for about 5 minutes as the soup begins to thicken.
  8. Add the mushroom, corn. chicken and simmer for a couple more minutes.
  9. Finally, add the cheeses and stir until well blended and melted
  10. Add Salt and Pepper to taste, serve hot and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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