Chicken Portabella Soup


"A creamy chicken soup featuring portabella mushrooms. A dish I put together on accident. It's great served topped with cheese and with biscuits for dipping."
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90 m servings
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Original recipe yields 12 servings

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  1. Put the chicken broth and heavy cream in a six quart pot and put on medium-high heat. Add in frozen corn, potatoes, green beans and mushrooms. Add cold tap water to bring level up to two inches below the top of the pot. In a frying pan cook the chicken in the olive oil and salt to taste. Add chicken to the soup mix when cooked about 80 percent through. Simmer soup until potatoes are soft.


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