Ingredients:
2 tbsp butter
1 onion, chopped
3 cloves garlic, minced
16 oz mushrooms, sliced
1/4 cup flour
4 cups chicken broth
2 cups shredded rotisserie chicken
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Sauté the Veggies: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they are soft and have released their juices, about 8-10 minutes.
Make the Roux: Sprinkle the flour over the mushrooms and stir well to coat. Cook for about 2 minutes to eliminate the raw flour taste.
Add the Broth: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly.
Add the Chicken and Cream: Stir in the shredded rotisserie chicken and heavy cream. Let the soup simmer for another 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.
Enjoy: Dive into this comforting bowl of deliciousness and savor every creamy, savory spoonful! 🍲🍄✨
This soup is perfect for a cozy dinner or a satisfying lunch. Enjoy the rich flavors and comforting warmth with every bite! 🌟🍲🍗
