Creamy Chicken Mushroom Soup

Something so cozy about this creamy mushroom soup on a cold evening at home. Perfect for the whole family. Even better to serve days later. The chicken gives it extra protein and deliciousness. You will want to use fresh mushrooms. I am using a wrought iron pan to sautee some of my veggies for extra flavor.
INGREDIENTS
3 carrots
3 stalks celery
1 large onion (white)
2 T extra virgin olive oil
16 oz mixed mushrooms (button, cremini, oyster, shitake)
1 bunch green onions
1 T tomato paste
1 stick unsalted butter
1/2 t cumin
1/2 t cinnamon
1 cup heavy cream
1/2 lemon (juice)
1 t tomato paste
10 cups chicken broth or stock
1/8 cup red or white dry wine
2 T chicken bouillon
1/4 cup parsley
2 cups chicken, cooked (thighs, drumsticks, breast)
1 t dried oregano
1 t soy sauce
4 T corn starch or flour
1 cup parmesan, grated (optional)
salt and pepper
DIRECTIONS
Place broth or stock in Dutch oven over medium heat. Clean and chop all your vegetables. Place your carrots and celery in the broth.
Heat olive oil and butter in pan. Sauté your onions, mushrooms and green onions for a few minutes and return to broth. Add salt and pepper, cinnamon, soy sauce, cumin, lemon. Add heavy cream and tomato paste, while it is cooking down add dry wine. Let it simmer for ax 5 minutes. Add chicken bouillon, parsley. Give it another few minutes.
Pour into your Dutch oven. Add your cooked chicken, oregano and let it simmer for 20mins uncovered.
Take some of your broth and let it cool. Add corn starch or flour. Mix with fork to combine. Pour into your soup and allow it to thicken the soup. Add broth accordingly if it's too thick or more flour to adjust to your liking.

[@maryberckley5214]

That looks so good, especially on these cool, rainy days!❤️

[@Jenny_ToTheTable]

Thanks Mary! Hope you are enjoying your baking week👩‍🍳

[@tf3546]

That looks great, Jenny! Oh, and the bowls are beautiful :)

[@Jenny_ToTheTable]

Thanks Terry!!