Muffy the Velvet Mushroom Soup & Friend – Longmeadow Farm

May 10, 2023May 10, 20230 2
Mushroom soup made with dried porcini mushrooms and fresh cremini mushrooms, served with boneless chicken strips and half-and-half, garnished with Italian parsley
in Soup

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 ounce dried mushroom , dried ( porcini or any mushroom )
4 cups chicken stock
1/4 cup unsalted butter
1 yellow onion , finely chopped
1 tablespoon garlic , minced
1/8 teaspoon celery seed
3/4 lb cremini mushroom , sliced ( fresh , brushed clean , any fresh mushroom can be used )
1/4 cup flour
1 dash salt
1 dash pepper
2 teaspoons soy sauce
1 dash Tabasco sauce ( optional )
1 lb boneless skinless chicken breast ( skinless , boneless , halved lengthwise , cut into thin strips )
1 cup half-and-half
Italian parsley , finely chopped ( for garnish )

Nutrision Information

Servings Per Recipe
4
Calories
485
Sugar
5g
Fat
35g
Muffy the Velvet Mushroom Soup is a hearty and comforting soup that is perfect for chilly nights or rainy days. The combination of dried and fresh mushrooms creates a deep and complex flavor that is sure to satisfy your taste buds. Boneless chicken strips and half-and-half add richness and texture, while Italian parsley provides a fresh and bright finish. This soup is easy to make and requires only a handful of ingredients, most of which you probably already have in your pantry.

Instructions

1.Rehydrate dried mushrooms by soaking them in 2 cups of hot water for 20 minutes. Drain, and reserve the soaking liquid.
2.In a large pot, melt the butter over medium heat. Add onions, garlic, and celery seed. Cook until onions are soft.
3.Add fresh mushrooms and cook until they release their moisture.
4.Add dried mushrooms, flour, salt, pepper, soy sauce, Tabasco sauce, and chicken strips. Stir until the chicken is cooked through.
5.Add the reserved mushroom soaking liquid and chicken stock. Bring to a boil and simmer for 10 minutes.
6.Add half-and-half, bring back to a simmer, and cook for another 5 minutes.
7.Serve soup hot, garnished with chopped Italian parsley.

PROS

This soup has a rich and creamy texture and a deep umami flavor.

The combination of dried and fresh mushrooms, chicken broth, and soy sauce creates a complex and satisfying taste that is hard to beat.

CONS

This soup is on the heavier side and may not be suitable for those with dietary restrictions.

The addition of half-and-half makes it higher in calories and saturated fat.

Some may not enjoy the texture of the cooked mushrooms in the soup.

HEALTH & BENEFITS

Mushrooms are packed with vitamins and minerals, including vitamin D, B vitamins, selenium, and copper.
They are also a good source of fiber and antioxidants.
Chicken provides high-quality protein and essential vitamins and minerals like niacin, vitamin B6, phosphorus, and selenium.
The half-and-half in this soup adds calcium and vitamin D to the mix.

Print

Leave a Reply

Your email address will not be published.