Creamy Mushroom and Chicken Soup

Creamy Mushroom and Chicken Soup

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 .

Ingredients:

  • 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

Directions:

Step 1
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.

Step 2
Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

Step 3
To serve, ladle the soup into a bowl and sprinkle it with more Parmesan .

from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/creamy-mushroom-and-chicken-soup.html

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