True Comfort: Chicken Pot Pie Soup Over Mashed Potatoes

• 1/2 cup butter
• 8 ounces mushrooms, sliced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 cup flour
• 3 cups chicken stock
• 2 cups milk
• 3 cups chicken meat, cooked
• 1/2 cup carrot, crinkle cut
• 1/4 cup green beans
• 1/4 cup peas
• 1/4 cup corn kernel
• salt and pepper
• 2 tablespoons brandy (optional)

1. Melt butter in a large soup pot.
2. Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
3. With the last batch of mushrooms, add onion and garlic; saute until soft.
4. Sprinkle flour over veggies.
5. Stir and cook several minutes until flour is browned.
6. Add chicken stock and milk and heat to a boil.
7. Simmer soup, stirring frequently until thickened.
8. Add cooked chicken, carrots, green beans, peas, and corn.
9. Heat soup until hot, stirring occasionally.
10. Salt and pepper to taste.
11. Serve over a scoop of mashed potatoes.

butter, mushrooms, onion, garlic, flour, chicken stock, milk, chicken meat, carrot, green beans, peas, corn kernel, salt, brandy

Taken from www.food.com/recipe/true-comfort-chicken-pot-pie-soup-over-mashed-potatoes-395700 (may not work)