Mushroom + Chicken Soup

Soup season is in full swing in my house and I have so many delicious soups that are so easy! This one features mushrooms and is full of flavor. I used a variety of mushrooms to really draw out the taste. This soup is thick, rich and hearty – think of cream of mushroom but thicker and way more delicious. This recipe could also be 100% vegetarian if you omit the chicken and also swap the chicken stock for vegetable stock instead. For convenience, I used a rotisserie chicken but you could also cook chicken breast or thigh in the soup while it cooks.

  • 3 Shallots, Diced
  • 8oz Crimini Mushrooms, Quartered
  • 8oz White Mushrooms, Quartered
  • 4oz Chanterelle Mushrooms, Quartered
  • 3 Tbsp Minced Garlic
  • 1 Tbsp Thyme
  • 1 Tbsp Rosemary
  • 1/2 Tbsp Basil
  • 1/2 Tbsp Oregano
  • 1 1/2 Cup Chicken Broth
  • 1 Cup Whole Milk or Heavy Cream
  • 3 Cups Rotisserie Chicken
  • 2 Tbsp Olive Oil
  • Salt + Pepper
  • 3/4 Cup Grated Parmesan
  • Optional: Breadcrumbs

To Make:

  1. In a large dutch oven or pot, heat over medium heat and add the olive oil. Once hot, add the shallot and cook for 5 minutes until they start to soften. Add in 1 tbsp of the minced garlic and continue cooking for another 2 minutes.
  2. Next, add in all the mushrooms and generously season with salt and pepper. Cook for 8 minutes until the mushrooms start to soften, stirring frequently.
  3. Add in the remaining garlic, thyme, rosemary, basil and oregano and continue cooking for 10 minutes.
  4. Remove 1 cup of the mushrooms and transfer to a bowl and set aside.
  5. Add the chicken broth and milk to the pot and puree together using an immersion blender until smooth. *You can also use a food processor or blender if you don’t have an immersion blender.* *Also, this mushroom soup will be on the thicker side, if you want a thinner soup, add more chicken broth.*
  6. Once the soup is blended, add in 1/2 cup of the parmesan, the rotisserie chicken and the mushrooms set aside earlier. Stir to combine and continue cooking for another 10 minutes.
  7. Divide between bowls and top with the remaining parmesan and croutons if using and enjoy!

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