A self-described soup aficionado, Joy Howard whipped up this comforting recipe as an alternative to a basic mushroom soup. The cream- and chicken-fortified result, chock-full of potatoes and carrots .
- 6 tablespoons butter
- 1 medium onion, chopped
- 3 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 cups chicken broth
- 1 1/2 pounds mushrooms, sliced
- 3/4 cup sliced celery
- 3/4 cup chopped carrots
- 2 cups quartered baby red potatoes
- 1 cup chopped yellow squash
- 1 1/2 cups frozen corn kernels, thawed
- 2 teaspoons thyme
- 2 cups light cream
- 3/4 cup grated Parmesan, plus more for garnish if desired
- 2 cups 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. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat 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 10 minutes, but do not let it boil.
To serve, ladle the soup into a bowl and sprinkle it with more Parmesan .