A comforting and hearty soup featuring tender chicken and vibrant vegetables, served over creamy whipped potatoes.
Melt the butter in a large soup pot over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the mushrooms in batches, browning each batch lightly before pushing them to the side.
Cooking mushrooms in batches prevents overcrowding, allowing them to brown properly.
Add the onion and garlic to the pot with the last batch of mushrooms and sauté until softened.
Stir frequently to avoid burning the garlic.
Sprinkle the flour over the vegetables and stir, cooking for a few minutes until the flour is lightly browned.
This step helps to thicken the soup later.
Gradually add the chicken stock and milk, stirring constantly, and bring to a boil.
Adding the liquid gradually prevents lumps from forming.
Simmer the soup, stirring frequently, until it thickens.
Keep the heat low to avoid scorching the bottom.
Add the cooked chicken, carrots, green beans, peas, and corn to the soup and heat through.
Ensure all vegetables are evenly distributed in the soup.
Season the soup with salt and pepper to taste.
Taste the soup before seasoning to avoid over-salting.
Meanwhile, boil the potatoes in a medium saucepan until tender, then mash with butter and milk until smooth.
Warm the milk before adding it to the potatoes for a creamier texture.
Serve the soup over a scoop of mashed potatoes in each bowl.
Garnish with fresh parsley for a pop of color and flavor.
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