Ingredients
Method
- Heat a Dutch oven or soup pot over medium-high heat and melt 6 tablespoons of butter. Add the chopped onion, celery, and carrots, then sauté for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
- Add the sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally, until softened.
- Stir in 1/3 cup of flour and cook constantly for 1 minute until golden.
- Add 6 cups of chicken stock, the sliced potatoes, 3 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Bring to a boil, then reduce the heat to a simmer, partially cover, and cook for 12 to 15 minutes until the potatoes are tender.
- Add the shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Return the mixture to a simmer and cook for 5 more minutes until the peas and corn are tender. Season to taste with salt and pepper, then remove from the heat.
Nutrition
Notes
Potato Choice: I prefer Yukon Gold potatoes for their buttery texture and ability to hold their shape, but if you only have red potatoes on hand, they work just as well and add a nice bit of color if you leave the skins on.
Reheating Secret: This soup