White Soup (Creamy Chicken & Mushroom Soup)

This is probably my family's favorite winter soup:

CREAMY CHICKEN & MUSHROOM SOUP  (AKA   WHITE SOUP)

4-6 Tbsp. butter

1 medium-to-large onion, finely chopped (about 1 cup)

3 tsp minced garlic

1 lb. mushrooms, finely diced

3 Tbsp. flour

2 tsp. salt

1 tsp. pepper

6 c. chicken broth or BetterThanBullion

3/4 c. chopped carrots

2 c. quartered baby red potatoes

1 - 1 1/2 c. frozen corn kernels

1 c. light cream

1/2 - 3/4 c. grated Parmesan, plus more for garnish if desired

2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion,

garlic and diced mushrooms, saute until tender, about 6 minutes. Stir

in the four, salt, and pepper and mix until smooth. Temper in the

broth, then turn the heat up to medium-high and bring the soup to a

boil. Add the mushrooms, carrots, potatoes, and corn. Reduce heat and

simmer, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional

10 minutes, but do not let it boil. To serve, ladle the soup into a

bowl and sprinkle it with more Parmesan, if desired. Makes about 12

cups.

Optional, serve with lemon juice squeezed on top.