chicken pot pie soup

for the soup:

4 T butter

1 cup onion, diced

1 cup celery, diced

1 cup mushrooms, quartered

1/2 cup carrots, diced

2 tsp garlic, minced

1 1/2 cups baby red potatoes, quartered

1/4 cup flour

2T sherry

5 cups chicken stock

2 cups cooked shredded chicken

2 T chopped fresh thyme

1 bay leaf

1/2 cup frozen corn

1/2 cup frozen peas

2 T chopped fresh parsley

1. cook onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. cook 3-4 minutes, then stir in the potatoes and cook 3 more minutes. stir in the flour and cook 1-2 minutes.

2. deglaze with sherry, then stir in the stock, chicken, and seasonings (add s+p too). bring to a boil, reduce heat to medium and simmer 10-15 minutes, or until thickened.

3. add corn, peas, parsley and season again with s+p.

puff pastry croutons:

1 sheet puff pastry

1 egg

1T water

grated parmesan

preheat oven to 450.

line a baking sheet with parchment.

roll pastry out on a floured work surface to 1/4 inch thick. beat egg with water, then brush over the dough. sprinkle dough lightly with salt and parmesan and cut into 1 inch squares. transfer to the baking sheet and bake for 15 minutes or until golden.

sprinkle over soup and enjoy!

recipe from cuisine at home magazine