Mushroom lovers are going to ADORE this simple yet super tasty soup for dinner or lunch. Using up some leftover cooked chicken, fresh mushrooms and a handful of other ingredients will yield you this beautifully creamy soup. Pair with a fresh garden salad and some bread or rolls to make a complete meal!
Kosher Salt And Freshly Ground Black PepperTo Taste
Instructions
Add the unsalted butter and onions to a medium skillet and sauté on the stove-top over medium-high heat until the onions turn translucent (about 5 minutes).
Add the flour and mix well and continue to cook, while stirring constantly for 2 minutes.
In a 6 quart or larger slow cooker, add the flour and onion mixture, sliced mushrooms, diced carrots, chicken broth, shredded or diced cooked chicken, thyme and tarragon. Stir to combine.
Cover and cook on LOW for 6 hours.
Stir in the half & half.
Recover the slow cooker and continue to cook for an additional 30 minutes.
Sample soup and season with salt and pepper to taste.