Soups

Ingredients

6 tablespoons butter

1 medium onion, chopped

3 tablespoons flour

2 teaspoons salt

1 teaspoon pepper

6 cups chicken broth

1 1/2 pounds mushrooms, sliced

3/4 cup sliced celery

3/4 cup chopped carrots

2 cups quartered baby red potatoes

1 cup chopped yellow squash

1 1/2 cups frozen corn kernels, thawed

2 teaspoons thyme

2 cups light cream

3/4 cup grated Parmesan, plus more for garnish if desired

2 cups chopped cooked chicken

X

Instructions

In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, 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.

Nutritional Information:
Per serving (1 cup):
Calories 226
Total Fat 14 g (22% DV)
Saturated Fat 8g (39% DV)
Cholesterol 59 mg (20% DV)
Sodium 845 mg (35% DV)
Total Carbohydrate 14 g (5% DV)
Fiber 2g (7% DV)
Sugars 3g
Protein 12 g (24% DV)
Vitamin A 1484 IU (30% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1 Medium-sized onion, finely chopped

3 garlic cloves, finely chopped

1 teaspoon fresh thyme leaves

3 tablespoons butter

20-ounces frozen corn or 32-ounces fresh

3 cups chicken stock

1 teaspoon curry powder

1 cup coconut milk

3/4 teaspoon sugar

2 teaspoons fresh lemon juice

1 cup peeled,seeded, chopped tomatoes{Optional}

salt and pepper to taste

Cook the onion, garlic and thyme in 2 tablespoons butter in a 4 quart pot over medium heat until the onion turns clear. Add in the corn and half of the chicken stock or broth, cover partially, and simmer until kernals are soft. Heat the remaining butter in a small sauce pan low heat. Stir in curry powder heating for just a minute, do not let it burn remove from heat source. Puree corn mixture in a blender or food processor then strain through a food mill. Add the rest of the chicken stock or broth to the strained mixture. Whisk in the cooked curry, coconut milk, sugar, lemon and tomatoes into the soup a minute or two before serving. Season with salt and pepper.