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Skip the plain pastry and serve this hearty, comforting soup topped with thick-cut crusty, garlicky bread.

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  • 2 tbsp (30 mL) butter

    1 onion, chopped

    2 carrots, peeled and chopped

    2 celery stalks, sliced

    1 tsp (5 mL) dried thyme

    2 cloves garlic, minced

    1 bay leaf

    3/4 tsp (4 mL) salt

    1/4 tsp (1 mL) freshly ground pepper

    2 cups (500 mL) sliced mushrooms

    1/4 cup (60 mL) all-purpose flour

    6 cups (1.5 L) sodium-reduced chicken broth

    1 cup (250 mL) 10% half-and-half cream

    2 cups (500 mL) chopped cooked chicken

    1/2 cup (125 mL) each peas and corn kernels Garlic Toast:

    2 tbsp (30 mL) butter, slightly softened

    1 tbsp (15 mL) grated Parmesan cheese

    1 tsp (5 mL) chopped fresh parsley

    2 cloves garlic, minced

    6 slices Ben’s® White Bread, lightly toasted


In large saucepan, melt butter over medium heat; cook onion, carrots, celery, thyme, garlic, bay leaf, salt and pepper for 10 minutes or until softened. Add mushrooms and cook for 5 minutes or until tender.

Sprinkle flour over vegetables and stir to combine; pour in broth and cream. Add chicken; simmer for 30 minutes or until mixture has thickened. Stir in peas and corn. Divide evenly among soup bowls.

Garlic Toast: Stir together butter, cheese, parsley and garlic until well combined. Arrange bread on baking sheet; broil for 2 minutes on one side until golden brown. Flip over and carefully spread garlic butter on untoasted side; broil for 2 minutes or until golden and bubbling. Place one on top of each soup bowl. Serve immediately.

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