Dreamy, creamy chicken and mushroom soup with a hint of Madeira wine in the background. Delicate and refined. Mmmm good.
It’s Fall, so they say. Unfortunately, someone forgot to tell the weather the season has changed in DFW. While not brutally hot, we are still hitting the 90s, which is above average temperature for this time of year. We have had only 1day where you really needed a light jacket to go outside. Most of the time I’m still running around in shorts and polo shirts. With this type of weather, it’s difficult to migrate into all the Fall foods that we love, soups, stews, braises, etc. Nonetheless, because it is Fall and I had 3 chicken carcasses in the freezer that needed to be cooked, I decided to make a creamy chicken soup. Then, I noticed the trumpet mushrooms that also needed to be cooked, so cream of chicken and mushroom soup it became.
I enjoy soups like this. It is hearty and satisfying. Yet it has delicate, complex flavors that just make you smile when take a taste. It definitely hit the spot. Hopefully, you will like it, too.
- 4 Tbsp butter/oil
- 1 Tbsp shallots, minced
- 2 cups cooked chicken, chopped
- 1/2 cup mushrooms, disced
- 1/4 cup Madeira wine
- 6 cups Chicken broth (preferably homemade -it’s what the chicken carcasses were for)
- 3 Tbsp flour
- 1 tsp sea salt
- 1 tsp black pepper, freshly ground
- 1/3 cup heavy cream
- 3 Tbsp parsley, chopped for garnish
Add butter to heavy bottom skillet and melt. Add shallots and sauté 2 minutes.
Add mushrooms and sauté for 3 minutes.
Add chopped chicken and cook for 3 minutes
Add 1/4 cup Madeira wine and cook until reduced by half
Add flour and stir to incorporate. Cook another 2 minutes stirring frequently.
Add chicken broth
Bring to a boil and reduce heat to a simmer. Simmer for 30 minutes to cook out the flour and thicken the soup. Season with salt and pepper.
Add heavy cream and stir to incorporate. Cook an additional 5 minutes. Adjust seasoning, as necessary.
Garnish with parsley. Serve & enjoy.
NOTE: If you do not keep homemade chicken broth and cooked chicken on hand, simply take a chicken cut into 8 pieces, 1 onion, roughly chopped, 1 rib of celery, roughly chopped, 1 clove of garlic, smashed, and 1/2 tsp thyme and place in a large pot. Cover completely with water, bring to a boil, reduce heat to a simmer and cook for 1 to 1-1/2 hour. This will provide you a very flavorful stock, as well as the cooked chicken meat, you need for the soup.