Fall Food

I have been waiting for the weather to finally cool down so I could make some "warm you up" food. Over the weekend it finally happened! Highs in the 60's means we are freezing (try not to make fun or be disgusted! It is a shock to go from the 90's last week to this). I found this recipe on Becky Higgins' blog and I thought I would share. Just in case you need some warmin' up!


Creamy Mushroom & Chicken Soup

Get your husband to take care of this:
1 medium onion, chopped
1 lb mushrooms, sliced (I only used one carton)
3/4 c sliced celery
3/4 c chopped carrots
2c quartered baby red potatoes
1c chopped yellow squash
*You can add/subtract any vegetables

You will also need:
6 tbsp butter
3 tbsp flour
2 tsp salt
1 tsp pepper
6c chicken broth
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
2c chopped cooked chicken

In a large pot, 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.

Delicious! Daisy and I had some leftovers for breakfast this morning. Poor girl isn't feeling well and I think the broth felt good on her throat!

I hope everyone is having a great Tuesday!!