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Ingredients
| unsalted butter: 1/2 cup |
| white mushrooms: 8 whole mushrooms |
| onions: 8 |
| garlic: 2 cloves |
| all-purpose flour (unsifted): 1/2 cup |
| chicken stock: 3 cups |
| whole milk: 2 cups |
| canned green beans: 1/4 cup |
| green peas: 1/4 cup |
| frozen sweet yellow corn kernels: 1/4 cup |
| brandy (Cognac): 2 Tbl |
Chicken Pot Pie Soup over Mashed Potatoes
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
1
Melt butter in a large soup pot. Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
2
With the last batch of mushrooms, add onion and garlic.
3
Saute until soft. Sprinkle flour over veggies. Stir and cook several minutes until flour is browned.
4
Add chicken stock and milk and heat to a boil.
5
Simmer soup, stirring frequently until thickened.
6
Add chicken and vegetables, heat soup until hot, stirring occasionally.
7
Salt and pepper to taste, serve over a scoop of mashed potatoes.