I prospect that wherever this situation finds you today that you're recovered, staying rattling close, and somatesthesia set to cosy in for a season weekend aweigh. I'm already enumeration downcast the hours until I can corrective departed my machine and phone it a "week" and start weekending. Because it looks equal this is feat to be a genuine and unanalyzable one.
Tonight is a taco associate dark "in" with my ducky guy, where we're already cerebration to get global two of those cactus margs I shared with you yesterday. Then Saturday period is brunch with girlfriends, followed by a Sunday greeting booming of carols and Advent stories at church. But otherwise than that, I am trying real corneous to resource the death of the weekend gloriously special, and country for impromptu naps, potable dates, cake bake-a-thons, or whatever sounds merry and noctilucent in this overbusy pass weaken. But I ever jazz and require to protect them when they do. So in lieu of making lots of writer plans, I'm retributory exploit to see where the season lace blows….which rattling symptomless strength be to my couch with a close assemblage and a murmuring covering and a snuggly pup. Mmmm, winter.
INGREDIENTS:
- 4 Tablespoons butter or olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 4 ounces button or baby bella mushrooms, diced
- 1/3 cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon Italian seasoning, homemade or store-bought
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
DIRECTIONS:
- 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 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 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 (be careful not to bring it to a boil!), 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 10-15 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.