- In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
- Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
- To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
Nutritional Information Per serving (1 cup):
Calories: 226, Total Fat: 11 g, Saturated Fat: 8g, Cholesterol: 59 mg, Sodium: 845 mg, Total Carbohydrates: 14 g, Fiber: 2g, Sugars: 3g, Protein 12 g