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Chicken Mushroom Soup

A creamy mushroom soup with korean-spiced chicken

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 6 clove garlic (diced)
  • 1 tbsp coarse salt
  • 3 tbsp gochugaru (korean chili flakes)
  • 1 tbsp smoked paprika (or regular)
  • 1 tbsp ground black pepper
  • 2 lb chicken thighs (cubed)
  • 1 1/4 lb yellow onions (chopped)
  • 1 1/4 lb fresh mushrooms (sliced)
  • 2 c chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp dried dill weed
  • 1 c heavy cream
  • 1 tbsp lemon juice
  • ½ c sour cream
  • fresh parsley (chopped)

Instructions

  1. melt butter in olive oil over medium heat in deep saute pan

  2. fry garlic, salt and spices until fragrant (about 3 minutes)

  3. stir chicken into spice mixture and saute over medium-high for 10 minutes

  4. set cooked chicken aside

  5. add onion and saute for 10 minutes

  6. add mushroom and saute for 10 minutes

  7. stir in chicken broth, soy sauce, fish sauce and dill weed

  8. bring back to temperature then reduce to medium-low, cover and simmer for 15 minutes

  9. stir in heavy cream

  10. bring back to temperature then reduce to medium-low, cover and simmer for 10 more minutes

  11. stir in sour cream and lemon juice

  12. heat through (about 3 minutes)

  13. garnish with fresh parsley

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