Creamy Mushroom and Chicken Soup - Kraft Recipes Top
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Creamy Mushroom and Chicken Soup

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  • 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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