12 Fall Soups You Will Love!

Ingredients

• 2 cups cooked chicken*
• 5 cups chicken broth (preferably homemade! )
• 2 tablespoons unsalted butter
• 2 cups cremini mushrooms (cleaned, 1/2" dice (about 5 ounces) )
• 1 cup onion (peeled, 1/2" dice )
• 4 cups Root Vegetables: Butternut Squash, Parsnip, Celeriac and Potatoes (Peeled, 1/2 inch dice; I use all, pick what you like)
• 4 teaspoons garlic (peeled and minced)
• 2 medium bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves
• 4 tablespoons flour (I use gluten free flour blend)
• 2 tablespoons poblano peppers*, roasted, seeded, chopped (optional, but love)
• 1/2 cup evaporated milk (can use heavy cream, or coconut milk )
• 1/2 teaspoon sea salt (Taste first! Depends how salty your broth is )
• 3 tablespoons chopped parsley