While growing up Cream of ____ soups were always just something to make casseroles with — but not anymore! Wow, this was tasty! I tweaked it a little from the original by adding garlic, thyme, hot sauce and mushrooms and I was so pleased with the results. This is definitely what is going to happen to some of our leftover turkey and turkey stock next weekend. In fact, it’s a great recipe for that as I’ll probably have leftover cream, veggies and everything else. So will you, so you should definitely make this soup.

I cooked the mushrooms in a separate pan because I didn’t want them to soak up all the butter and I didn’t want to add more butter. I’m not sure you have to do that, but that’s the way I did it.

Cream of Chicken Soup
Adapted from a recipe by Food Network Kitchens
6 tbsp unsalted butter
1 white Spanish onion, chopped
3 cloves garlic, minced
2 leeks, cleaned well, white part chopped
3 medium carrots, chopped
1 tbsp olive oil
12 cremini mushrooms, chopped
1/2 cup AP flour
7 cups chicken broth, homemade or low-sodium canned
4 sprigs parsley
1/2 tsp dried thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 tbsp dry . . . → Read More: Cream of Chicken (or Turkey!!) Soup