A delightful and creamy mushroom soup with tender chicken, perfect for a cozy meal.
In a saucepan, heat the stock and add the dried mushrooms. Simmer for 5 minutes.
Simmering the mushrooms in stock enhances their flavor.
In a large pot, melt the butter over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Stir frequently to prevent the onions from browning too much.
Add the fresh mushrooms to the pot and cook for another 2 minutes.
Cooking the mushrooms releases their natural juices.
Stir in the garlic and cook briefly until fragrant, about 20 seconds.
Be careful not to burn the garlic as it can turn bitter.
Sprinkle the mixture with flour, salt, and pepper. Stir until the flour is fully incorporated.
This step helps thicken the soup.
Add the soy sauce and hot sauce to the pot, stirring well.
Adjust the amount of hot sauce to your taste preference.
Pour in the mushroom stock and simmer for 15 minutes.
Simmering allows the flavors to meld together.
Remove the pot from heat and blend the soup until smooth, leaving some texture if desired.
Use caution when blending hot liquids to avoid splatters.
Add the chicken pieces to the soup and cook for 10 minutes until fully cooked.
Ensure the chicken is cooked through for safety.
Stir in the half-and-half and heat gently until warmed through.
Do not boil the soup after adding the cream to prevent curdling.
Serve the soup in bowls, garnished with chopped parsley.
Fresh parsley adds a burst of color and flavor.
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