chicken veloute supreme soup
I hosted a houseparty.com party for Philadelphia Cooking Cremes and it came with recipes. My daughter loves all soup so I decided to give this one a try. Wow! It really was delish and the cream sauces are flavored perfectly!! If you want a nice tasty soup you should definitely try this one!! This is a Todd English Recipe and the pic is his : )
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prep time
10 Min
cook time
30 Min
method
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yield
Ingredients
- - 2 t butter
- - 4 cups fresh mushrooms, sliced
- - 1/2 cup flour
- - 2-14.5 oz cans chicken broth
- - 1/2 pound boneless skinless chicken breasts
- - 2 t fresh rosemary, chopped
- - 1 tub philadelphia savory garlic cooking cream
- - salt and pepper to taste
- - 3 slices bacon, cooked and crumbled (optional)
How To Make chicken veloute supreme soup
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Step 1MELT butter in large saucepan. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF). Remove chicken from broth; set aside.
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Step 2ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently. Season with salt and pepper.
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Step 3SERVE topped with bacon, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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