Nutritional Info

Nutrition Facts

Serving Size 1 (302g)

Calories 264
Calories from Fat 167 (63%)
Amount Per Serving %DIV
Total Fat 18.5g 28%
Saturated Fat 12.2g 61%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 59.6mg 20%
Sodium 525.3mg 23%
Potassium 514.8mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 0.6g 2%
Sugars 1.2g
Protein 9g 18%

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Recipe Description
Mushrooms and chicken pieces in a rich cream base make an elegant combination to serve for any occasion.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  butter
1 Cup(c)  yellow onion, chopped
1 Pound(lb)  white mushrooms, sliced
1 Tablespoon(T)  fresh lemon juice
1/4 Cup(c)  all purpose flour
3 Cup(c)  chicken stock or broth
1 Teaspoon(t)  soy sauce
1 1/4 Cup(c)  half and half
1/4 Cup(c)  dry sherry or dry white wine
1/2 Teaspoon(t)  thyme, dried
3/4 Teaspoon(t)  salt, to taste
1 Cup(c)  cooked chicken, diced
3/4 Teaspoon(t)  pepper, freshly ground, to taste
4 Tablespoon(T)  sour cream


In a large soup pot over medium heat, melt butter.  Add onion and saute for 3 minutes.  Add mushrooms and lemon juice and saute until vegetables are tender, about 5 minutes longer.  Add flour and stir until bubbly.  Add stock and soy sauce and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes.  Transfer in batches to food processor or blender and puree.  Return soup to pan and add half and half, sherry, thyme, salt, pepper and chicken.  Reduce heat to low and simmer until flavors are blended, about 5 minutes.  Ladle into bowls and swirl about 1 tablespoon sour cream into each bowl.  Serve immediately.

Additional notes

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