CREAM OF MUSHROOM CHICKEN PASTA RECIPE RECIPES

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QUICK CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT



Quick Cream of Mushroom Soup Recipe: How to Make It image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 842mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CHICKEN, LEEK & MUSHROOM PIES RECIPE - BBC GOOD FOOD



Chicken, leek & mushroom pies recipe - BBC Good Food image

Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield Makes enough filling for 6 individual pies

Number Of Ingredients 12

50g butter
3 leeks , washed and finely sliced
1 thyme sprig
100g button mushrooms , sliced
20g dried porcini mushrooms , roughly crumbled
6 skinless and boneless chicken thighs, cut into chunks
30g flour
splash of white wine (optional)
300ml chicken stock
100ml double cream
½ lemon , juiced
1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Steps:

  • Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
  • Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.

Nutrition Facts : Calories 1051 calories, FatContent 61 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 7 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.7 milligram of sodium

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QUICK CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
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