Ingredients
4tbspbutter or olive oil
1onion,medium, peeled and diced
2carrots,medium, peeled and diced
2stalks celery,diced
4garlic cloves,peeled and minced
4ozbutton or baby bella mushrooms,diced
⅓cupall-purpose,or white whole wheat flour
3cupschicken stock
2cupsmilk
3cupsshredded cooked chicken
1lbYukon gold potatoes,diced
1cupfrozen corn
1cupfrozen peas
1tspItalian seasoning,homemade or store-bought
½tspsalt
½tspfreshly-cracked black pepper
Preparation
Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6 to 7 minutes, stirring frequently, until the onion is soft and translucent.
Add in the garlic and mushrooms, and saute for an additional 2 to 3 minutes, stirring frequently, until the garlic is fragrant.
Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently.
Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt, and pepper until combined.
Bring the mixture to a simmer, stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10 to 15 minutes until the potatoes are soft and cooked through.
Taste the soup and season with additional salt and pepper, if needed.
Serve immediately, with crackers on top or on the side, if desired.
