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.
Homemade Garlic Chicken Cream of Mushroom Soup
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 2 Tablespoons of 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 2 Tablespoons of butter and stir until incorporated. Re-taste and re-season, if needed. Serve alongside some fresh baked cornbread.
Note: If you're a vegetarian or just don't eat chicken, you can simply leave out the chicken and you'll still have a wonderful pot of cream of mushroom soup.
