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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
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
2. Add the cream, parmesan and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
3
3. To serve: ladle the soup into a bowl and sprinkle it with more parmesan, if desired.
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