Soups by Sasha #41

Pot Pie Soup

Recipe Servings: 6

Ingredients

quarter cup flour
two cups water
four cups fat free milk
one large celery stalk, sliced
half medium chopped onion
eight oz cutted baby portabella mushrooms
two chicken bouillons
fresh ground pepper
pinch of thyme
ten oz frozen classic mixed vegetables
two potatoes, peeled and cubed small
sixteen oz cooked chicken breast, diced small
salt to your preference

Instructions:

Make a slurry by blending half cup of the cold water with flour in a medium bowl and beat till well blended. Set aside.

Fill remaining water and milk into a large sized pot and slowly bring to a boil.

Put celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.

Partially wrap and simmer on low till vegetables are soft, about twenty minutes.

Eliminate lid, put potatoes and cook until soft, about five minutes.

Put chicken, and slowly beat in slurry, blending well as you put.

Cook another two to three minutes, till soup thickens, adjust salt and pepper to your preference and offer.

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