True Comfort: Chicken Pot Pie Soup Over Mashed Potatoes - cooking recipe

Ingredients

1/2 cup butter
8 ounces mushrooms, sliced
1/2 onion, diced
2 garlic cloves, minced
1/2 cup flour
3 cups chicken stock
2 cups milk
3 cups chicken meat, cooked
1/2 cup carrot, crinkle cut
1/4 cup green beans
1/4 cup peas
1/4 cup corn kernel
salt and pepper
2 tablespoons brandy (optional)

Preparation

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.
With the last batch of mushrooms, add onion and garlic; saute until soft.
Sprinkle flour over veggies.
Stir and cook several minutes until flour is browned.
Add chicken stock and milk and heat to a boil.
Simmer soup, stirring frequently until thickened.
Add cooked chicken, carrots, green beans, peas, and corn.
Heat soup until hot, stirring occasionally.
Salt and pepper to taste.
Serve over a scoop of mashed potatoes.