Creamy Chicken Mushroom Soup
- Cook
- 55 min
[LOW] 45 min + 10 min
⅔ lb (300 g) chicken thigh, skinless, boneless, and cut into 1” pieces
2 medium onions, sliced
2 medium potatoes, cut into 8 pieces each
5 mushrooms, diced into 2” pieces
1 cluster shimeji mushrooms, stemmed and separated
1 eryngii (king oyster) mushroom, stemmed and torn into long strips lengthwise
1 dried bay leaf
2 teaspoons kosher salt
Freshly ground black pepper, to taste
4 tablespoons all-purpose flour, sifted
1 ⅔ cups (400 ml) milk
⅜ cup (100 ml) heavy cream
Add onions, potatoes, mushrooms, chicken and bay leaf in the pot in that order. Sprinkle with salt and pepper. Cover and simmer over [LOW] heat for 45 minutes.
Turn off heat, add in flour while gently stirring to avoid breaking up potatoes. Continue to stir until well incorporated.
Add in milk and heavy cream and continue to stir. Cover and simmer over [LOW] heat for another 10 minutes.
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