Chicken Veloute Supreme Soup
This is a Todd English Recipe and the pic is his : )
·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
- MELT 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.
- ADD 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.
- SERVE topped with bacon, if desired.