Creamy Mushroom and Chicken Soup (Family Fun Magazine)

6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds sliced mushrooms
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
2 cups frozen corn kernels
2 teaspoons thyme
2 cups light cream
3/4 cup grated parmesan cheese, plus more for topping
2-3 cups cooked chicken

1. 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.

2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.