chicken and mushroom soup in bowl close up

Chicken And Mushroom Soup

This is another one of Ginny’s delicious creations. She is so good at putting together great recipes on the fly.

chicken and mushroom soup in bowl and pot

Shiitake mushrooms have become a staple in our kitchen. We get a really great deal on them at our local coop and they are grown nearby on Sweden Creek Farms. We have been trying to source as much food locally as possible. One day, I will grow my own shiitakes and have an unlimited supply of them. They are the only mushroom I know of that has a chewy, delicious texture and work well in soups and sautéed in butter.

chicken and mushroom soup in pot

Spring is peeping through the cracks and we have been swamped with thunderstorms in the last two weeks. I hope to start the first steps in a small garden this weekend with some tomato and pepper seeds as well as some wildflowers Ginny got me for my birthday. Farming in the Ozarks is a challenging proposition due to the rocky, thin nature of the soil. Fortunately, we have a good layer of soil in our front yard that gets full sunlight. Let’s just hope the moles and deer practice some restraint in their vegetable grazing. If I have time, a fence around the garden area would probably be a good idea.

Back to the soup…there are many options for veggies in this savory chicken soup. Ginny used carrots, onions, mushrooms and celery along with some fresh rosemary and other herbs. You could even do a mushroom mix if you are into that sort of thing. She used chicken breasts, but a cooked rotisserie chicken works very well also.

chicken and mushroom soup in pot close up

PREP TIME: 10 MINUTES      COOK TIME: 45 MINUTES       SERVINGS: 8

INGREDIENTS

  • 2 tbsp. butter
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 8 cups chicken broth
  • 3 chicken breasts
  • 3 medium carrots, sliced
  • 4 stalks of celery, chopped
  • 2 8-10 inch sprigs of rosemary, diced
  • 1 tbsp. dried thyme leaves
  • 1 tsp dried oregano
  • 8 oz. shiitake mushrooms, stems removed and chopped
  • 1/2-3/4  cup of rice (depending on how thick with rice you’d like it)
  • salt and pepper to taste (add freshly ground pepper liberally)

DIRECTIONS

  1. Heat butter in a Dutch oven over medium heat. Add onion and sauté for 10 minutes. Add garlic and cook for another 5 minutes. Add broth, chicken, carrots, celery, rosemary, thyme and oregano and simmer for 15 minutes.
  2. Add mushrooms and rice and simmer for 15 minutes or until rice is cooked. Salt and pepper to taste. Remove chicken breasts, shred and return to soup.

By the way, the gumbo birds are back. They seem to be getting plumper by the week. 

chicken and mushroom soup with birds

 

 

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