I developed this super delicious, rich and creamy soup that we eat at least once a week. I also leave out the chicken and use it in recipes in place of canned cream of mushroom or cream of celery soups which I don't like to use because they contain MSG.
Cream of Chicken and Mushroom Soup
8 ounces of mushrooms, chopped
2 stalks of celery, chopped
4 TBL butter
1 cup chicken broth (I use 1 cup of water and 1 tsp Better Than Bouillon Chicken Base )
1 & 1/2 cups cream
1 can of chicken breast (12.5 oz), drained
1/2 tsp poultry seasoning
1/2 tsp celery salt
1 tsp onion powder
salt and pepper to taste
In a medium-sized saucepan, sauté the celery and mushrooms in the butter until soft. Add the poultry seasoning, celery salt, and onion powder. Add the broth and the cream. As soon as it comes to a boil, reduce the heat and cook until the soup is reduced and thickened a bit. Add the drained chicken and heat through. Season to taste before serving.
This makes about 4 servings
8 ounces of mushrooms, chopped
2 stalks of celery, chopped
4 TBL butter
1 cup chicken broth (I use 1 cup of water and 1 tsp Better Than Bouillon Chicken Base )
1 & 1/2 cups cream
1 can of chicken breast (12.5 oz), drained
1/2 tsp poultry seasoning
1/2 tsp celery salt
1 tsp onion powder
salt and pepper to taste
In a medium-sized saucepan, sauté the celery and mushrooms in the butter until soft. Add the poultry seasoning, celery salt, and onion powder. Add the broth and the cream. As soon as it comes to a boil, reduce the heat and cook until the soup is reduced and thickened a bit. Add the drained chicken and heat through. Season to taste before serving.
This makes about 4 servings
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