Rich Cream Of Chicken Soup With Vegetables - cooking recipe

Ingredients

2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 carrot, peel and chopped
4 ounces mushrooms, sliced
3 tablespoons all-purpose flour
3 cups chicken stock, sub. broth
1/4 teaspoon dried thyme
1 teaspoon salt (optional)
pepper, to taste
3/4 cup half-and-half, sub. FF half and half, see note
1 1/2 cups chicken breasts, cooked and diced, approx 2-3 1/2 breasts

Preparation

In a soup pot over medium heat, melt butter.
Add onion, celery, and carrot. Saute' for 2 minutes.
Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
Add flour and stir until bubbly.
Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
Reduce heat to medium-low.
Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.