Creamy Mushroom and Chicken Soup

I don’t know who to give credit to–I copied this out of a magazine and didn’t note which. Regardless of whose recipe it is, it is AWESOME!!

  • 6 T. butter
  • 1 med. onion, chopped
  • 3 T. flour
  • 2 t. salt
  • 1 t. pepper
  • 6 c. chicken broth
  • 1 1/2 lbs. 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 t. thyme
  • 2 c. light cream
  • 3/4 c. grated Parmesan
  • 2 c. chopped chicken (pre-cooked)

In large pot melt butter over med. heat. Add onion and saute until tender, about 6 mins. Stir in flour, salt and pepper and mix til smooth. Gradually add broth, then turn up heat to med-high and bring soup to boil. Add mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce heat and simmer soup, covered til veggies are tender, about 30 m ins. Add the cream, Parmesan and chicken. Heat soup for additional 10 mins, but do not let boil.

Holy cow, this is GOOD!

4 responses to “Creamy Mushroom and Chicken Soup

  1. Sound amazing…I will bookmark this.

  2. Fun to see your guest post over at A Familiar Path today!

  3. it was so fun to see you over on A familiar path today….great little interview.

  4. Visiting from A Familiar Path. Nice to meet you, Deb! I love how you embrace getting older, me too….grey hairs and ALL 🙂


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