Delicious, creamy Cream of Chicken & Mushroom Soup - better than canned!
- 2 1/4 c Chicken Broth I make mine with Better than Bouillon Organic and water.
- 1/4 c Mushroom Au Jus Reserved from Sauteed Mushrooms I made previously.
- 1 1/4 c Heavy Cream
- 1/2 c Water
- 3/4 c Flour
- Salt to taste
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Combine the chicken broth, mushroom au jus, ¼ C cream, and ¼c water in a large saucepan. Bring to a slow boil on med – low.
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While that is coming to a boil, in a small bowl,whisk together flour, and the remaining cream and water until smooth. It will be thick. (the first time I made this, it seemed slightly lumpy. That’s ok!)
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Lower the heat on the saucepan to low and slowly add the cream mixture while whisking continuously. Continue whisking as is simmers about 5 –10 mins. Salt to taste.
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Remove the soup from the heat and let it cool. It will thicken a little as it cools. If you still have lumps like I did the first time, use an immersion blender or standing blender to blend the cooled soup smooth. If you use a standing blending,be sure to do small batches.
You can make this recipe gluten free by substituting the flour with either gluten free flour or corn starch. This versatile soup can easily be changed by substituting the chicken broth for vegetable or the mushroom au jus for water! The possibilities are endless!