A generous amount of mushrooms and fresh herbs give this soup richness and freshness. Cream cheese creates a velvety texture without the risk of curdling you'd have from milk. For even more complex flavors, feel free to riff on the basic recipe by substituting your favorite in-season wild mushrooms for some of the regular ones. The recipe is a Yummly original created by Stephanie Spencer.
- Cut onion, carrots, and celery into 1/4-inch dice; set aside in a medium bowl. Slice mushrooms, finely chop thyme and rosemary, and set them aside in another bowl. (Pro Tip: To save a step, buy pre-sliced mushrooms.)
- Heat oil in a Dutch oven over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until meat is golden on underside and releases easily from pan, 4-7 minutes. Flip with tongs and cook until golden on second side, 2-4 minutes (it's OK if chicken isn't completely cooked through). Transfer to a cutting board, and set aside. (Pro Tip: Browning the chicken on its own and then adding it to the soup doesn't take much time and adds a richer flavor.)
- Add oil, onion, carrot, celery, salt, and pepper to Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and beginning to turn golden, 6-9 minutes. Add garlic to vegetables and cook until fragrant, 30 seconds.
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|Calories330Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.