Chicken Pot Pie Soup
•1/2 cup butter
•8 oz mushroom, sliced
•1/2 onion, diced
•2 garlic cloves, minced
•1/2 cup flour
•3 cups chicken stock
•2 cups milk
•3 cups cooked chicken meat
•1/2 cup frozen crinkle cut carrots
•1/4 cup frozen green beans
•1/4 cup frozen peas
•1/4 cup frozen corn kernels
•salt and pepper
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 mixture until onion and garlic are soft. Sprinkle flour over mushroom mixture. Stir and cook several minutes until flour is golden.
4.Add chicken stock and milk and heat to a boil.
5.Simmer soup, stirring frequently until thickened.
6.Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.
7.Salt and pepper to taste, serve over a scoop of mashed potatoes.
Serve with biscuits