Creamy Chicken & Mushroom Soup

From Becky Higgins Website

6 Tbsp. butter1 medium onion, chopped

3 Tbsp. flour

2 tsp. salt

1 tsp. pepper

6 c. chicken broth

1 lb. mushrooms, sliced

3/4 c. sliced celery

3/4 c. chopped carrots

2 c. quartered baby red potatoes

1 c. chopped yellow squash

1 1/2 c. frozen corn kernels, thawed

2 tsp. thyme (fresh is best)

2 c. light cream

3/4 c. grated Parmesan, plus more for garnish if desired

2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.