This recipe is for a chicken pot pie soup. It involves browning mushrooms in butter before adding onions and garlic. Flour is added to the sautéed vegetables to make a roux, which is then used to thicken chicken stock and milk. Cooked chicken and frozen vegetables are added before serving the soup over mashed potatoes, seasoned with salt and pepper.

2. With the last batch of mushrooms, add onion and garlic.

3. Sautemixture until onion and garlic are soft.

4. Sprinkle flour over mushroom mixture.

5. Stir and cook several minutes until flour is golden.

6. Add chicken stock and milk and heat to a boil.

7. Simmer soup, stirring frequently until thickened.

8. Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.

10. 8 oz mushroom, sliced

11. ½ onion, diced

12. 2 garlic cloves, minced

13. ½ cup flour

14. 3 cups chicken stock

15. 2 cups milk

16. 3 cups cooked chicken meat

17. ½ cup frozen crinkle cut carrots

18. ¼ cup frozen green beans

19. ¼ cup frozen peas

20. ¼ cup frozen corn kernels

21. salt and pepper