Chicken Mushroom Soup
(from Jessica Leigh’s recipe box)
Easy enough to turn into a yummy vegetarian soup if you don’t want the chicken. Add all of your favorite veggies!
Serves 4 peopleIngredients
- Your choice of vegetables.
- 2 tbsp of butter
- 1 tbsp of olive oil
- 1 pound of boneless chicken breasts, diced (optional)
- 1/2 cup of diced carrot
- 1 large rib of celery, diced
- 1/2 cup of corn
- 1/2 cup of peas
- 1/2 cup of string beans, sliced into half inch pieces
- 1 small head of broccoli, remove the stem
- 12 to 16 ounces of sliced mushrooms, a variety if you want! (I used baby portobello)
- 2-3 cloves of minced garlic
- 4 green onions, sliced (or half of a small onion)
- 2 tbsp of flour
- 2 to 4 cups of chicken broth/vegetable broth (amount depends on how thick you want your soup to be. I prefer a thicker soup)
- 1/2 tsp sea salt
- fresh ground pepper to taste
- 2/4 - 3/4 cup of heavy cream
- 1/2 tbsp of what's called the Cliff House Spice Blend (great for making a hearty soup!)
- To make the Cliff House Spice Blend: 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a re
Directions
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Heat butter and olive oil in a large, deep saucepan.
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Add diced chicken, carrot, celery, broccoli and onion; cook, stirring until the chicken is nearly cooked through.
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Add the mushrooms and continue cooking until they are tender.
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Stir in flour until blended.
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Add chicken broth/vegetable broth and the Cliff House Seasoning.
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Add the corn, peas, and string beans.
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Bring to a simmer, stirring. Cover and reduce heat to low.
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Cook for 10-15 minutes or until the veggies are tender.
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Add salt and pepper, stir in the cream and heat through.
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Top with a bit of fresh grated parm cheese if you’re in the mood!