Thursday, May 6, 2010

Creamy Mushroom and Chicken Soup

6 T butter
1 medium onion, chopped
3 T flour
2 tsp salt
1 tsp pepper
6 c chicken broth
1 lb mushrooms, sliced
¾ c sliced celery
¾ c chopped carrots
2 c quartered baby red potatoes
1 c chopped yellow squash
1 ½ c frozen corn kernels, thawed
2 tsp thyme
2 c light cream
¾ c grated Parmesan, plus more for garnish if desired
2 c chopped cooked chicken
In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Add the broth, then turn up the heat to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, corn, and thyme. Put on low hear and simmer the soup, covered, until the vegetables are tender (about 30 minutes).
Add the cream, Parmesan, and chicken. Heat the soup for an additional ten minutes, but do not let it boil. 

1 comment:

Barb said...

kids like this in bread bowls

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