Rich Cream of Chicken Soup With Vegetables

I have made this a couple times now and it's time to make it again! From "The Big Book of Soups & Stews". I have used FF half and half and it turned out well.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1  carrot, peel and chopped
• 4  ounces mushrooms, sliced
• 3  tablespoons all-purpose flour
• 3  cups  chicken stock, sub. broth
• 1⁄4 teaspoon dried thyme
• 1  teaspoon salt (optional)
•  pepper, to taste
• 3⁄4 cup half-and-half, sub. FF half and half, see note
• 1 1⁄2 cups chicken breasts, cooked and diced, approx 2-3 1/2 breasts

Directions

1. In a soup pot over medium heat, melt butter.
2. Add onion, celery, and carrot. Saute' for 2 minutes.
3. Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
4. Add flour and stir until bubbly.
5. Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
6. Reduce heat to medium-low.
7. Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
8. NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.