Mother's Cream of Chicken Soup

• 5 cups chicken stock
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced (as always more is better)
• 1 medium onion, cut ino 1/2 inch dice
• 6 stalks asparagus, carefully rinsed,stems pared,cut into 1/2 inch dice (about 8 ounces)
• 1 stalk celery, trimmed,cut into 1/2 inch dice
• 1 carrot, pared,cut into 1/2 inch dice
• 1 baking potato, pared cut into 1/2 inch dice (about 8 ounces)
• 1 teaspoon dried thyme, crumbled
• 3 bay leaves
• 3 12 tablespoons all-purpose flour
• 2 cups milk
• 2 cups heavy cream
• 12 teaspoon freshly grated nutmeg
• salt
• fresh ground pepper
• minced fresh parsley
• minced fresh chives
• minced fresh rosemary

1. Make chicken stock.
2. Melt butter in large heavy saucepan over medium-high heat.
3. When foam subsides, add garlic; saute until fragrant, about 30 seconds.
4. Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
5. Add flour, stirring until well mixed.
6. Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
7. Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
8. Remove saucepan from heat; discard bay leaves.
9. Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
10. Return puree to saucepan, stir to combine.
11. Heat soup until hot; season with salt and pepper to taste.
12. Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
13. Serve immediately.

chicken stock, unsalted butter, garlic, onion, stalks asparagus, celery, carrot, baking potato, thyme, bay leaves, flour, milk, heavy cream, nutmeg, salt, fresh ground pepper, fresh parsley, fresh chives, fresh rosemary

Taken from www.food.com/recipe/mothers-cream-of-chicken-soup-73120 (may not work)