Q: Can I make Creamy Chicken and Mushroom Soup ahead of time?

A: Yes, you can prepare it in advance and store it in the refrigerator for a few days.

Q: What can I use if I don’t have heavy cream?

A: You can substitute heavy cream with coconut milk or a non-dairy cream alternative.

A: Yes, but it’s best to freeze it without cream to prevent separation upon reheating.

A: Using fresh herbs, cooking with wine, or adding spices like thyme and rosemary can enhance the flavor profile.

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In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until translucent.
Add the sliced mushrooms and cook until they release their moisture and become tender.
Pour in the chicken broth and bring to a simmer.
Stir in the shredded chicken and let it cook for about 5 minutes.
Reduce the heat and add the heavy cream, stirring to combine.
Season with salt and pepper to taste.
Serve warm, garnished with fresh herbs if desired, and enjoy with bread.

Ensure your mushrooms are fresh to enhance the soup’s flavor. Don’t rush the sautéing process.