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Creamy Chicken Mushroom Soup
Chef:  Kathy Landgraf - Madill, OK          Category:  Main Dishes

1 lb. sliced fresh mushrooms
1 (medium) chopped onion
6 tablespoons butter
1/2 cup flour
3 cups chicken broth
2 cups half and half
1 teaspoon salt
pepper to taste
garlic salt to taste
3 chicken breasts

Directions: Cook chicken breasts to tender. Reserve broth or use canned broth. Saute mushrooms and onion in butter for 10 minutes or until vegetables are tender. Add flour, stir until smooth. Gradually add broth, cook over medium heat, stirring constantly. Mixture will be thick and bubbly. Reduce heat to low and add half and half, salt, pepper and garlic salt. This soup does not need to cook long.

Notes: This soup is very savory. A real hit.