Todd English's Chicken Veloute Supreme Soup

• 2 Tbsp. butter
• 4 cups fresh mushrooms, sliced
• 1/2 cup flour
• 2 cans (14.5 oz. each) chicken broth
• 1/2 lb. boneless skinless chicken breasts
• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 2 Tbsp. fresh rosemary, chopped
• 1/8 tsp. each salt and pepper
• 3 slices bacon, cooked, crumbled (optional) Rite Aid 2 For $7.00 thru 02/06

1. Melt butter in large saucepan.
2. Add mushrooms; cook and stir 5 to 6 min.
3. or until tender.
4. Stir in flour; cook on low heat 15 min., stirring frequently.
5. Meanwhile, heat broth in medium saucepan on medium heat.
6. Add chicken; cook 6 to 7 min.
7. or until done (165 degrees F).
8. Remove chicken from broth; set aside.
9. Add broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min.
10. or until broth is thickened, stirring frequently.
11. Chop chicken.
12. Add to soup.
13. Stir in cooking creme and rosemary; cook 2 to 3 min.
14. or until heated through, stirring frequently.
15. Season with salt and pepper.
16. Serve topped with bacon, if desired.

butter, fresh mushrooms, flour, chicken broth, boneless skinless chicken breasts, garlic, fresh rosemary, salt, bacon

Taken from www.kraftrecipes.com/recipes/todd-englishs-chicken-veloute-supreme-soup-123693.aspx (may not work)