For day 23 of Soup Month 2012, we made a creamy mushroom soup that's packed with lots of veggies and chicken. Also included are Yellow Gold Potatoes which are one of my favorite potatoes to cook with. These golden potatoes contain less starch than other potatoes and are ideal to use in soups because they will hold their shape better than regular russets. You won't have to worry about the potatoes crumbling away as they cook. This is also a great way to use leftover baked chicken.
This soup can also be assembled pretty quickly. Prep time is about 15 minutes and cook time is right around 40 minutes, so it's perfect for a weeknight meal. This received 3 thumbs-ups from the kids, too!
3 TB Butter
1 small Onion, chopped
1 TB Minced Garlic
1 stalk Celery, chopped
2 medium Carrots, chopped
1/2 lb Portobello Mushrooms, cleaned and quartered
1/2 lb White Button Mushrooms, cleaned and quartered
3 TB Flour
2 tsp Salt
1 tsp Pepper
1 tsp Dried Thyme
4 cups Chicken Broth
6 Yellow Gold Potatoes, cut into quarters
1 cups Cream
2 cups Chopped Cooked Chicken
Grated Parmesan Cheese, for garnish if desired
In a large soup pot, melt the butter over medium heat. Add the onion, garlic, carrots, celery and mushrooms and saute until just tender, about 5 minutes. Stir in the flour, salt, pepper and thyme and mix until smooth.
Gradually add the broth, then turn heat up to medium-high and bring the soup to a boil. Add the potatoes, reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes.
Add the cream and cooked chicken to the pot and stir. Simmer over medium heat for 10 minutes, then serve the soup with a sprinkle of shaved Parmesan cheese. Enjoy!!