Monday, October 19, 2015

Souper Sunday

Fall is upon us and this October our family is so excited to be cheering on the Cubs this post-season.  The game times have wreaked a bit of havoc on my dinner schedule, but some early prep work has paid off.  We've managed to eat on time and watch our beloved Chicago Cubs!

The night of the one game wild-care match-up, we enjoyed some delicious Creamy Chicken and Mushroom Soup.  I'm always on the prowl for new soup recipes to add to my Souper Sunday collection and this one was a winner.

I found this recipe on Damn Delicious and adapted it a bit.  If you are looking for something on the healthier side that's easy to make, this is your soup!  Enjoy!

Creamy Chicken and Mushroom Soup

1 T. olive oil
1/2 rotisserie chicken, cut into pieces
salt and ground pepper
2 T. unsalted butter
1 1/2 t. minced garlic (found in a jar)
8 ounces mushrooms, thinly sliced
1/2 yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 t. dried thyme
1/4 c. all-purpose flour
4 c. chicken stock
1 bay leaf
1/2 c. half and half

Melt butter in stock pot over medium heat.  Add garlic, mushrooms, onions, carrots and celery.  Cook, stirring occasionally, for 3-4 minutes or until tender.  Stir in thyme.

Whisk in flour until lightly browned.  About one minute.  Whisk in chicken stock, bay leaf, and chicken.  Cook stirring constantly until slightly thickened 4-5 minutes.

Let simmer for 20-30 minutes until all vegetables are cooked.  Add half and half and heat through.  Add salt and pepper to taste.





 

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