Mushroom Soup in Home Made Roasted Chicken Broth
Since I have the Easy Chicken Broth for Busy Hobbits sitting in my fridge, this seemed like the best time to try this recipe that requires leftover chicken broth.
And it couldn’t be easier! I bought pre-sliced mushrooms, so the only real prep I had to do was slice the scallion.
In a pot, I poured in the chicken broth and added the salt, pepper, thyme, and bay leaf. This was brought to a boil.
While waiting for the broth to boil, the scallions and mushrooms were sauteed in butter over the stove.
Once the broth is boiling and the veggies are sauteed, they’re added to the broth. The stove is then turned off and the mushrooms are left to steep for about 5 minutes before serving.
I don’t actually like mushrooms, so this review is coming mostly from my husband who absolutely loves soup and, even though he’s not a big fan of mushrooms, still gave this a 10/10.
He thought it was, “warm, salty, comforting, and absolutely delicious.” I only had a sip of the broth, but I thought it was very good. I tasted a lot of the thyme flavor in there, and would have given it a 9/10 on the broth alone.
All that’s required is a little slicing, some sauteing, and boiling. The recipe does not take long at all.
You’ll probably only need to pick up the mushrooms and shallot. Other ingredients include butter, thyme, bay leaf, and chicken broth.