Chicken Pot Pie Soup

Serves 4 – 6

4 tablespoons butter

1 cup onion, diced

1 cup celery, diced

1 cup button mushrooms, quartered

½ cup carrot, diced

2 teaspoons garlic, minced

1 ½ cups red-potatoes, diced

¼ cup all-purpose flour

2 tablespoons dry sherry

5 cups chicken broth

2 cups cooked chicken, shredded

2 tablespoons chopped fresh thyme

1 bay leaf

½ teaspoon kosher salt

¼ teaspoon black pepper

Pinch of ground nutmeg

½ cup frozen corn kernels

½ cup frozen green peas

2 tablespoons chopped fresh parsley

2 teaspoons fresh lemon juice

Salt and pepper to taste

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

Deglaze with sherry, then stir in the broth, chicken, and seasonings. Bring to a boil, reduce heat to medium, and simmer 10-15 minutes, or until thickened.

Stir in corn, peas, parsley, and lemon juice. Cook additional 2-3 minutes. Season to taste with salt and pepper.

Serve hot. Garnish with croutons, if desired.