Chicken Pot Pie Soup (Print Version)

# Ingredients:

01 - 6 spoons butter.
02 - 1 yellow onion (1 cup cut).
03 - 2 carrots, cut in rings.
04 - 2 celery sticks, cut small.
05 - 8 oz mushrooms, sliced.
06 - 3 garlic cloves, tiny cut.
07 - 1/3 cup flour.
08 - 6 cups chicken broth.
09 - 3-4 spoons salt.
10 - 1/2 spoon pepper.
11 - 1 lb gold potatoes, cut thin.
12 - 5 cups cooked chicken, pulled apart.
13 - 1 cup frozen peas.
14 - 1 cup corn.
15 - 1/2 cup heavy cream.
16 - 1/4 cup parsley, cut small.

# Instructions:

01 - Melt butter in big pot. Cook onion, celery, carrots 5-7 minutes till soft and golden.
02 - Add mushrooms, garlic. Cook 5 more minutes.
03 - Stir in flour. Cook 1 minute till golden.
04 - Pour in broth. Add potatoes, salt, pepper. Let bubble, then turn low. Half-cover and cook 12-15 minutes till potatoes are soft.
05 - Mix in chicken, peas, corn, cream, parsley. Let bubble 5 minutes more. Add salt and pepper how you like.

# Notes:

01 - Put extra parsley on top.
02 - Keeps 3 days in fridge or freeze for later.
03 - Want lighter? Use less cream.

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