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Chicken and Mushroom Soup



  1. Saute vegetables in butter.
  2. Add chicken stock, salt, and pepper and cook for 20 minutes.
  3. Cook egg noodles separately in salted water.
  4. Drain and rinse well under cold water, then add noodles, chicken, and parsley to soup.

Serves 6.

Attribution: Chicken and Mushroom Soup by Nicloe Chartrand, Aylmer, Quebec. As found in The Harrowsmith Cookbook: Volume Number 1.