Found this yummy recipe in the family fun magazine, it's the perfect winter comfort food and it's Delicious! It tasted awesome with this French bread I made from the kitchenaid cookbook that came with my mixer that I just found packed in the moving boxes. Guess I should've unpacked it sooner- because it was gooooood. Something about working hard for your bread, makes it tastes so dern good :-)
Creamy Mushroom and Chicken Soup (from the family fun magazine-they have great recipes!)
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced 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 teaspoons thyme
2 cups light cream
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken
Step 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.
Step 2
Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
Step 3
To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
Nutritional Information:
Per serving (1 cup):
Calories 226
Total Fat 14 g (22% DV)
Saturated Fat 8g (39% DV)
Cholesterol 59 mg (20% DV)
Sodium 845 mg (35% DV)
Total Carbohydrate 14 g (5% DV)
Fiber 2g (7% DV)
Sugars 3g
Protein 12 g (24% DV)
Vitamin A 1484 IU (30% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
