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Creamy Mushroom and Chicken Soup
Creamy Mushroom and Chicken Soup

Creamy Mushroom and Chicken Soup

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 tablespoons butter
1 medium onion
3 tablespoons flour
2 teaspoon s salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup cliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoon s thyme
2 cups light cream
3/4 cup grated parmasen cheese, plus more for garnish if desired
2 cups chopped cooked chicken
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Let's Make It
1. In a large pot, melt the 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 medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce 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.
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