Creamy Mushroom & Chicken Soup

I found this recipe on Becky Higgins' blog, tried it and loved it! My family loves it too, so it was quickly added to our favorites list! {I have altered it just a bit.}


6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. chopped carrots
2 c. peeled and diced potatoes
1/2 c. chopped zucchini
1/2 c. frozen corn kernels
2 tsp. thyme
2 c. light cream
1/4 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 saute 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 veggies 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, if desired.

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