Creamy Mushroom Chicken Soup with Cremini Mushrooms

Cremini mushrooms, sometimes called baby bellas, are recommended for this soup recipe because they hold their shape and provide strong flavor in a creamy soup. Sauteing the mushrooms before adding them to the soup adds texture and flavor contrast to the shredded chicken and parsley topping (I particularly enjoy browned mushrooms).

I sauté mushrooms in a big Dutch oven with foaming butter and olive oil, then add a single layer of mushrooms. I cook the mushrooms for 3-4 minutes, flip them, and cook them more to brown. I leave browned pieces in the Dutch oven to add flavor to the cooking liquid. Two batches should be cooked in a smaller Dutch oven.

After sautéing the onion, I allow the flour to cook in the pan for 90 to 120 seconds before adding stock. I pour the stock into the pan slowly while stirring to incorporate it. I simmer the chicken covered. I find it easier to shred cooked breast meat if it is not simmered at a full boil. I want small pieces of shredded chicken in a thicker stock.

Cream is stirred in with the chicken and mushrooms when they are put back into the pot. Heat the soup gently, not to a boil, for 5 minutes to blend flavors. I recommend serving the soup hot and garnished with parsley. Provide freshly ground pepper and toasted sourdough bread for dipping. The soup can also be served as a starter course before Million Dollar Italian Lasagna.