RECIPE SUBMITTED BY Felicia Lisa
Omgosh… I AM A SOUP-A-HOLIC.. and have been for 30+ years.
There’s something MAGICAL about putting a bunch of odd things into a pot.. adding various seasonings.. giving it a good simmer and out comes AWESOME yummiiiiiiiiiiiiiiness.
MUSHROOM CHICKEN SOUP by Felicia Lisa
Make a basic soup stock using a rotisserie chicken carcass, onions, carrots, spices etc. I started with 3 qts of chicken broth liquid and simmered it down for about 2.5 hrs.
Strain the stock, debone the chicken and return both to the pot.
In a separate pan sauté a PILE of quartered button mushrooms in a butter garlic blend until the mushrooms are limp and cooked (1/2 cube butter/ 2 garlic cloves – minced). Once cooked – add to strained broth mixture.
Add fresh lemon juice (approx 2 T). You can substitute lemon pepper if you don’t have any frozen lemon juice.
Use an emersion blender to blend the entire soup to a thick broth.
DO NOT SALT, but do pepper it. I don’t think it needs any salt, but that’s just me.
Serve with a sprinkle of smoked cheese on top and some floating croutons (regular cheese works too).
If you have frozen ravioli, frozen gnocchi, or just regular pasta you can serve this soup over that too. But the soup stands alone just fine.
It’s not the prettiest soup on earth, but it’s flavor is divine.
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