Ingredients

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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

Directions

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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.

Made With

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