Wednesday, March 11, 2009

Creamy Mushroom & Chicken Soup

I was so sad to miss Supperclub AGAIN this week! So I'm posting the soup I made that night and would have brought if I were there. It was yummy! Not really low fat....but yummy!

6 Tbsp butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. pepper
1 tsp. salt
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
2 tsp. thyme
2 c. light cream 3/4 c grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
(I added some elbow macaroni, I knew my husband and toddler would like it more with it. They did!) 

In a large pot, melt 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 edium-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 min, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with ore Parmesan, if desired. Makes about 15 cups.

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