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Active Time:1 hrTotal Time:1 day 3 hrsServings:6Yield:6 servings, 1 1/4 cups eachJump to Nutrition Facts
Active Time:1 hrTotal Time:1 day 3 hrsServings:6Yield:6 servings, 1 1/4 cups each
Active Time:1 hr
Active Time:
1 hr
Total Time:1 day 3 hrs
Total Time:
1 day 3 hrs
Servings:6
Servings:
6
Yield:6 servings, 1 1/4 cups each
Yield:
6 servings, 1 1/4 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsHomemade Chicken Broth13 poundchicken, (or use parts, such as wings and backs)4stalkscelery, (with leaves), trimmed and cut into 2-inch pieces4mediumcarrots, peeled and cut into 2-inch pieces1mediumonion, peeled and quartered6clovesgarlic, peeled1small bunchfresh parsley, washed6sprigsfresh thyme, or1teaspoondried1teaspoonkosher salt, or to taste4quartswaterCreamy Cremini Mushroom Soup1½teaspoonsextra-virgin olive oil1largeonion, chopped1 1/2teaspoonschopped fresh thyme, or1/2teaspoondried1poundcremini mushrooms, sliced½cupall-purpose flour3 ½cupsHomemade Chicken Broth or2(14-ounce) cansreduced-sodium chicken broth1cupreduced-fat sour cream1cuplow-fat milkSalt & freshly ground pepper, to tasteLemon juice, to tasteDry sherry, to taste (optional; see Note)
Cook Mode(Keep screen awake)
Ingredients
Homemade Chicken Broth
13 poundchicken, (or use parts, such as wings and backs)
4stalkscelery, (with leaves), trimmed and cut into 2-inch pieces
4mediumcarrots, peeled and cut into 2-inch pieces
1mediumonion, peeled and quartered
6clovesgarlic, peeled
1small bunchfresh parsley, washed
6sprigsfresh thyme, or1teaspoondried
1teaspoonkosher salt, or to taste
4quartswater
Creamy Cremini Mushroom Soup
1½teaspoonsextra-virgin olive oil
1largeonion, chopped
1 1/2teaspoonschopped fresh thyme, or1/2teaspoondried
1poundcremini mushrooms, sliced
½cupall-purpose flour
3 ½cupsHomemade Chicken Broth or2(14-ounce) cansreduced-sodium chicken broth
1cupreduced-fat sour cream
1cuplow-fat milk
Salt & freshly ground pepper, to taste
Lemon juice, to taste
Dry sherry, to taste (optional; see Note)
DirectionsTo prepare both: Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.To prepare soup: Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).Ingredient NoteSherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets–it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.Make aheadThe broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Directions
To prepare both: Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.To prepare soup: Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).Ingredient NoteSherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets–it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.Make aheadThe broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months.
To prepare both: Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
To prepare soup: Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
Ingredient Note
Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets–it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
Make ahead
The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months.
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Nutrition Facts(per serving)155Calories7gFat18gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
