I love to cook.  I don’t cook anything fancy or difficult, just fresh, healthy meals using “real ingredients.”

Over the past few years cooking has become a favorite past time of mine.  I have decided that I would love the opportunity to share some of the recipes I try each week with you on Thursday’s.  Hopefully, you will enjoy the new weekly addition to the blog and will enjoy trying some of the new recipes I share.

A couple of weekend’s ago, I was visiting my parents in Fayetteville, WV.  The evenings were already starting to cool off and you could feel fall in the air.  Saturday evening mom decided to make a Chicken Mushroom soup for dinner.  Creamy and hearty, it was the perfect soup to take the chill off. It was such a tasty way to start the fall season off in the kitchen, I had to share…

Chicken Mushroom Soup

serves 4-6

Ingredients

• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 lb. boneless chicken breasts, diced
• 1/2 c. diced carrots
• 1 large celery, diced
• 12 oz, mushrooms, sliced
• 1 clove garlice, minced
• 4 green onions, sliced
• 2 tbsp. flour
• 4 c. chicken broth
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• fresh ground pepper
• 3/4 c. heavy cream
• 4 new potatoes, diced
• 1/4 c. corn
• 1/4 c. lima beans  (the original recipe did not call for the last three items, but we added them and it added a lot of flavor)

Prep

Cook chicken breasts and dice.  Heat butter and olive oil on medium-low heat in a large saucepan. Next, add the mushrooms and continue cooking until tender.  Stir in flour until blended; add chicken broth and thyme.  Add the cooked chicken, carrots, celery, potatoes, corn, and lima beans.  Bring to a simmer, stirring.  Cover and reduce heat.  Cook for approximately 10 to 15 minutes, until vegetables are tender.  Stir in cream and add salt and pepper to taste.  Enjoy!

In addition to soup, we tossed a simple salad together and served it crusty rolls to complete the meal.

 Linking Up to: Tasty Tuesday’s