Thursday, February 25, 2010

CREAMY MUSHROOM & CHICKEN SOUP

I think I'm going to have to start a separate blog for all my recipes, my recipe list on the sidebar is getting out of control....

Anyway, what should you make for dinner tonight??? Let me help you out...the answer is THIS! So, so delicious and comforting. Even my not vegetable loving kids had seconds! It made plenty for dinner for 2 nights plus enough for me to have it for lunch another day! I found the recipe and pic on Becky Higgins blog and she found it in Family Fun Magazine. Enjoy.



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 four, 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, if desired. Makes about 15 cups.

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