Serve this soup with French bread for a satisfying lunch.
Serves 4-6
2 Tablespoons Butter
2 Shallots, minced
4 ounces Mushrooms (shittake, portabella, or porcini), chopped
1 Tablespoon Flour
4 cups Milk
4 cups Chicken broth
1 pound Chicken, cooked, diced
2 Tablespoons Parsley, chopped
1/2 teaspoon Thyme
1/8 teaspoon Sage
1/2 teaspoon Rosemary
Heat the butter in a heavy soup pot. Add the shallots and mushrooms and cook until soft. Add the flour and cook three minutes. Add the milk and broth. Slowly bring to just a boil, stirring frequently. Reduce the heat. Add the rest of the ingredients. Simmer for 35 minutes. Serve warm.