Rosemary-Mushroom Chicken Soup Recipe

Name: Rosemary-Mushroom Chicken Soup Recipe
Ingredients: 2 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces; 6 oz fresh portabella mushroom caps, cut in half lengthwise then sliced crosswise (about 3 cups); 3 cups sliced fresh shiitake mushrooms (about 6 oz); 3 large shallots, sliced (about 1 1/2 cups); 2 cloves garlic, finely chopped; 1/4 cup all-purpose flour; 1 tablespoon chopped fresh rosemary leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 carton (32 oz) Progresso™ chicken broth (4 cups); 3 tablespoons Dijon mustard

www.pillsbury.com

Two types of mushrooms add an earthy flavor to a hearty chicken soup prepared in the slow cooker.

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Ingredients

2 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
6 oz fresh portabella mushroom caps, cut in half lengthwise then sliced crosswise (about 3 cups)
3 cups sliced fresh shiitake mushrooms (about 6 oz)
3 large shallots, sliced (about 1 1/2 cups)
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)
3 tablespoons Dijon mustard