Creamy Mushroom and Chicken Soup

Creamy Mushroom and Chicken Soup
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  1. 6 tablespoons butter
  2. 1 medium onion, chopped
  3. 3 tablespoons flour
  4. 2 teaspoons salt
  5. 1 teaspoon pepper
  6. 6 cups chicken broth
  7. 1 1/2 pounds mushrooms, sliced
  8. 3/4 cup sliced celery
  9. 3/4 cup chopped carrots
  10. 2 cups quartered baby red potatoes
  11. 1 cup chopped yellow squash
  12. 1 1/2 cups frozen corn kernels, thawed
  13. 2 teaspoons thyme
  14. 2 cups light cream
  15. 3/4 cup grated Parmesan, plus more for garnish if desired
  16. 2 cups chopped cooked chicken
  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. 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.
  2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
  3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.