Chicken & Mushroom Soup


  • c chicken stock/broth
  • cooked chicken (preferred sticky chicken) or equivalent of 4 chicken breasts
  • 2 cloves garlic crushed or minced
  • ¼ tsp dried tarragon or small bunch of fresh tarragon
  • 1 tbsp butter
  • 14 oz mushrooms sliced
  • 3 tbsp white wine
  • 6 tbsp flour
  • ¾ c heavy cream


  • Sautee mushrooms in butter for 5-8 minutes until they are golden brown.
  • Add wine and bubble briefly, then remove from heat.
  • In pot, bring stock/broth to boil with garlic and tarragon.
  • In a small bowl, whisk together flour and cream into thick paste. If necessary, add a little stock to make smooth.
  • Whisk flour mixture into stock and broil gently for 3-4 minutes, until the soup thickens.
  • Add the mushrooms and liquid and chicken.
  • Simmer gently approximately 10 minutes to combine flavors.