I have never considered myself to be a soup person. Given the option of soup or salad, salad would always be my choice. Soup seemed like a side item…not something that could be used for the main course. Well, I was not a soup person and now I know why. I was not eating the right soups.
Over the years I have been introduced to various soups that have made my monthly menu more than once. I now have, in my repertoire, a great chicken noodle soup, an even better loaded baked potato soup, a delicious chicken chili, and now…the soup that I made last night and could probably happily eat every day for the rest of my life.
The Zippy Chicken Mushroom soup is another winner from the October/November 2007 issue of Taste of Home magazine. This soup is hearty enough to star as the main course. The hot sauce and white pepper add just enough zip to give the soup a tiny kick, but not so much that the kids will think it is too spicy.
If you are not a soup person, take it from me… you are not eating the right soups. Give this soup a try and I promise you will be a soup convert.
Recipe modified from the Oct/Nov 2007 issue of Taste of Home magazine.
Zippy Chicken Mushroom Soup
Ingredients
- 1/2 pound fresh mushrooms chopped
- 1/4 cup each chopped onion celery and carrot
- 1 can of whole kernel sweet corn drained
- 1/4 cup butter cubed
- 1/2 cup all-purpose flour
- 5-1/2 cups chicken broth
- 1 teaspoon pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon dried thyme
- Pinch dried tarragon
- 1/2 teaspoon hot pepper sauce
- 3 cups half-and-half cream
- 2-1/2 cups cubed cooked chicken
- 1 tablespoon minced fresh parsley
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon salt
Instructions
- In a Dutch oven or large stock pot, saute the mushrooms, onion, celery, carrot and corn in butter until tender. Stir in flour until blended. Add the broth and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).
hi christen, i ised to be the same way, no soup for me thank you! and now i’m the complete oposite, i’m not sure when i changed but i LOVE soups of all kinds now and this one sounds and looks fantastic! yumm yumm yumm 🙂
kristen i mean, (sorry 🙂
This looks so delicious! I’m a soup convert too and I’ve started opting for soup more than salad these days. I love making it at home and this looks wonderful! This will be up next in my house!
Looks delicious and you just reminded me how much I miss oyster crackers!
I love soups, they are the perfect one pot meal. I can’t wait to try this one!
We are definitely soup people. My husband especially. It is one thing he loves to take as left overs the next day in his lunch. This one sounds delicious!!
yum, i love soups! and this looks pretty much perfect.
Hi! I recently turned my boyfriend Jim into a soup convert—he kept going on and on about how he didn’t like soups, but I was sure he was just eating the wrong ones. Now we have soup all the time.
Hope you had a wonderful Thanksgiving!!
Yours does look like a winning soup! I’ve long been a soup convert. I really think especially during the winter, I could happily live on soup.
You’ll have to try the soups in the Joy of Cooking. They are the best. I love provencal vege soup, mulligatawny soup, mediterranean white bean soup, corn chowder with chili peppers…. I could go on and on! Your soup looks awesome. I’m going to try it!
I’m a soup lover from way back, and this looks delicious to me. Will bookmark and try it!
Wild mushrooms in this soup would make it extra good!
I have always been a soup person, and this looks good to me – but with a little luck, I’ll try a different recipe tonight.