First Time Luck

Roland and I joke around that whenever I cook I have first time luck - the recipe I choose comes out delicious, but the second time I cook it, not so good.  Not sure why that is - maybe I'm not as careful?  Anyhow the other night I tried this Creamy Mushroom and Chicken Soup from Becky Higgin's blog - perfect for the cooler weather we've been having.

I omitted the squash since our tiny little grocery store didn't have any, increased the amounts of the other vegetables, and substituted Half & Half cream for light cream.  And on top, we added some Bacos (bacon bits).  You could easily make this recipe vegetarian by using vegetable broth and omitting the chicken.  According to Roland, it was some of the most flavorful soup he's had.

 CREAMY MUSHROOM & CHICKEN SOUP

• 6 Tbsp. butter
• 1 medium onion, chopped
• 3 Tbsp. flour
• 2 tsp. salt
• 1 tsp. pepper
• 6 c. chicken broth
• 1 lb. mushrooms, sliced
• 3/4 c. sliced celery
• 3/4 c. chopped carrots
• 2 c. quartered baby red potatoes
• 1 c. chopped yellow squash
• 1 1/2 c. frozen corn kernels, thawed
• 2 tsp. thyme
• 2 c. light cream
• 3/4 c. grated Parmesan, plus more for garnish if desired
• 2 c. chopped cooked chicken

In a large post, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, 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 the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.