Homemade Garlic Chicken Cream of Mushroom Soup

I love making soup because it's not an exact science. I love to bake also, but baking generally requires pretty precise measurements and ingredients. Soup is a more laid-back endeavor, suited for when you have some ingredients that seem like they would go well together, but you can't decide exactly what to make.

I started out making a pot of chicken noodle soup the other day but then realized I didn't have any egg noodles, not celery or carrots, and only one chicken breast, so I went off in a different direction and came up with this delicious (if I do say so myself!) twist on cream of mushroom soup.

There's just NO comparison to store bought, as is always the case with homemade. If you're used to the gloopy, paste-like consistency of canned cream of mushroom soup, you'll be SO pleasantly surprised with this recipe!

And even if you're not a drinker, please don't skip the sherry, just a little bit adds such a wonderful flavor layer and it's a crucial part of the recipe.

Garlic Chicken Cream of Mushroom Soup
(makes 4 servings)

Pint of chicken broth (homemade preferably)
Pint of water
1 Cup pearl barley
1 package mushrooms of your choice, sliced
4 T butter, divided
Chicken breast (thinly sliced)
Three garlic cloves, thinly sliced
1/2 medium onion, chopped
1 pint heavy cream
2 T sherry
Fresh or dried sage
Fresh cracked black pepper

Heat the chicken broth, water, barley and mushrooms over medium heat in a large stockpot and bring to a slow boil. In the meantime, brown the chicken breast slices, garlic and onion in 2T butter in a fry pan until browned. Shred the chicken and add to the liquid along with the garlic and onion. 

Reduce heat to a simmer and add the cream, sherry and sage and then season to taste with salt and pepper. Simmer for 45 minutes covered, stirring occasionally, adding more water if needed. Add the remaining 2T butter and stir until incorporated. Retaste and reseason, if needed. Serve alongside some fresh baked cornbread.

Note: If you're a vegetarian, you can simply leave out the chicken and you'll still have a wonderful pot of soup.

-bring water, chicken stock, barley and mushrooms to a slow boil-
-add heavy cream and reduce heat to simmer-
-add fresh or dried sage-
-season to taste and continue to cook for 45 minutes-
-serve with fresh baked bread, such as cornbread-


  1. oh YUM!! and I do have some ingredients that need to be used up!!

  2. Oh my, Lisa! This is the best looking cream of chicken mushroom soup I've ever seen. Will be making it this week!!

  3. That looks amazing! Mmmmm.... I can almost *smell* it through the pictures! I'm going to share this one on my blog's "My Week on Wednesday" post where I share things that are especially interesting to me! :)
    ~ Christine @ Once Upon a Time in a Bed of Wildflowers