Chicken Pot Pie Soup

We have a really nice produce co-op available in our area. It is actually available in 8 western states. Each Saturday we have the opportunity to participate. It's almost like Christmas morning because we never know what we will get! Actually, at my house, it's sometimes better than Christmas morning because we don't do a ton of gift exchanges, other than the kids and grandkids. We go to our pick-up place and there will be a laundry basket full of 5 or 6 fruits and another laundry basket full of 5 or 6 vegetables. Other than bananas that have never ripened and the okra that was in my basket this last Saturday, (that I left behind!) I've been thrilled each time I have participated.
So, last weekend I had some really nice button mushrooms that really needed to be used ASAP and a big bunch of celery. That sounded like a soup of some kind! So I opened my trusty binder that includes my soups and started thumbing through. Now, you are going to hear this many times in the future. This is one of my favorite soups! I love, love, love soup. And I don't think that it is just for the fall and winter months. I will eat soup year-round. That is just one thing I have in common with Oprah. We both love soup (I think her private chef fixes her soup every day for lunch), we both have a cocker spaniel, (she probably has several and they are even more spoiled than Rocky!), and we both have a BFF named Gayle. Mine happens to me my sister as well!
Back to the soup. This soup, like several of my favorites, includes dry sherry. Some of my readers will not want to use alcohol in their cooking. I understand that. I can't guarantee the rich flavor that this soup and others have if you don't use it. You might want to google or bing substitutes and see what comes up. Also keep in mind that with Thanksgiving coming up next month, this can easily become Turkey Pot Pie Soup.
Also, don't not do the puff pastry croutons! They add so much flavor and texture and are super fun in this soup. You do have to start looking at them after about 6 minutes in the oven as they can burn quickly.

Bon appetite and stay well until next time!

Chicken Pot Pie Soup

8 one cup servings

Sweat in 4 tablespoons unsalted butter;
Stir in:
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 teaspoon garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour

Deglaze with; Stir in:
2 tablespoon dry sherry
5 cups chicken broth
2 cups cooked chicken, shredded
2 tablepoon chopped fresh thyme
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of ground nutmeg

Add:
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 teaspoon fresh parsley
2 teaspoon fresh lemon juice
salt and pepper to taste

Sweat onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. Cook 3 to 4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1 to 2 minutes.
Deglaze with sherry, then stir in the broth, chicken and seasonings. Bring to a boil, reduce heat to medium, and simmer 10 to 15 minutes, or until thickened.
Add corn, peas, parsley and lemon juice. Season with salt and pepper.

Puff Pastry Croutons

Roll out; beat together and brush over:
1 sheet purchased puff pastry, thawed
1 egg
1 tablespoon water

Sprinkle with:
Kosher salt, paprika and grated Parmesan

Preheat oven to 450 degrees; line a baking sheet with parchment paper.
Roll pastry out on a lightly floured work surface to 1/4" thick. Beat egg with water, then brush over dough.
Sprinkle dough lightly with salt, paprika and Parmesan and cut into 1 1/2" squares. Transfer to the prepared baking sheet and bake 8 to 10 minutes, or until golden.