Ingredients
2 Tbsp. butter
4 cups fresh mushrooms, sliced
1/2 cup flour
2 cans (14.5 oz. each) chicken broth
1/2 lb. boneless skinless chicken breasts
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 Tbsp. fresh rosemary, chopped
1/8 tsp. each Salt and pepper
3 slices bacon, cooked, crumbled (optional)
Description
Todd English's Chicken Veloute Supreme Soup Recipe
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