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Chicken Pot Pie Soup
by sandy williams
serves: 6
  a twist on an old favorite
Ingredients:
  1/2 cup   butter
  8 oz   mushroom, sliced
  1/2   onion, diced
  2   garlic cloves, minced
  1/2 cups   flour
  3 cups   chicken stock
  2 cups   milk
  3 cups   cooked chicken meat
  1 bag   frozen mixed vegetables
    salt and pepper
Directions:
  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 or shapes cut out of pie crust or puff pastry (or you could forget the potatoes and serve in a bread bowl). If you store or freeze the soup be sure to store it separate from the mashed potatoes. Otherwise, when you reheat the soup the potatoes will melt completely and throw off the texture.