Making this for dinner tonight! This is quickly becoming one of my all-time favorite soups. Totally hits the spot on a cold, winter day.CREAMY MUSHROOM & CHICKEN SOUP
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. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
In a large post, 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 mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes. **I actually sometimes just put it in the crockpot after this step, on low, for 4 hours to let it simmer and give the potatoes time to cook more. Either way works!!
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. Makes about 15 cups"
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. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
In a large post, 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 mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes. **I actually sometimes just put it in the crockpot after this step, on low, for 4 hours to let it simmer and give the potatoes time to cook more. Either way works!!
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. Makes about 15 cups"
Mom of three super fun and super cool children (Caleb, Grace, Madeline) and wife to one super cool dude - Andrew. Just living life and trying to do the best we can to mold these little sprouts into who God designed them to be. And trying to be "IN" the moments with them rather than looking back and wishing we had spent more time together as a family. And...to be content. Content with where I am in life as a wife and mom. Content with the circumstances God brings into our lives. Life moves by at warp speed, and I want to be present for it. (Jer. 29:11)
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