POT PIE SOUP

Ingredients: 

· ½ cup butter
· 1 yellow onion, chopped
· 2 large carrots, chopped
· 3 stalks celery, chopped
· 8oz mushrooms, finely chopped
· 4 garlic cloves, minced
· ½ cup all purpose flour
· 6 cups chicken stock
· Salt and pepper to taste
· 1lb gold potatoes, peeled and diced
· 5 cups shredded chicken or turkey
· 1 cup peas
· 1 cup corn
· ¾ cup heavy cream
· ½ cup fresh parsley, finely chopped

Instructions:

1. Melt butter in a large soup pot over medium heat. Add in chopped onion, celery, and carrots. Saute 8-10 minutes, stirring occasionally, until softened and lightly golden.
2. Add chopped mushrooms and garlic to the pot, and sauté for another 5 minutes, until garlic is fragrant.
3. Add flour and stir continuously until golden, about 1 minute.
4. Add chicken stock, potatoes, salt and pepper. Bring to a boil and reduce heat to a simmer. Partially cover and cook about 15 minutes, or until potatoes are tender.
5. Add chicken, peas, corn, heavy cream, and ¼ cup parsley.
6. Bring to a simmer and cook another 5-7 minutes, or until peas and corn are tender. Season with additional salt and pepper if needed.
7. Garnish with remaining parsley, and serve with a side of John Wm. Macy’s Grilled Crostini Toasts.

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