Categories: Soup

Ingredients

• 6 T. butter
• 1 medium onion, chopped
• 3 T. flour
• 2 t. salt
• 1 t. pepper
• 6 C. chicken broth
• 1 1/2 lb. mushrooms, sliced
• 3/4 C. sliced celery
• 3/4 C. chopped carrots
• 2 C. quartered baby red potatoes
• 1 1/2 C. frozen corn kernels, thawed
• 2 t. thyme
• 2 C. light cream
• 3/4 C. grated Parmesan, plus more for garnish if desired
• 2 C. chopped cooked chicken

Directions

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.

2. Add the mushrooms, celery, carrots, potatoes, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

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

4. Lladle the soup into a bowl and sprinkle it with more Parmesan, if desired.

Email to a friend | Print this recipe | Back