Methods:
Sauté Vegetables:
Heat a dutch oven or soup pot over medium/high heat and melt 6 Tbsp butter.
Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened and lightly golden.
Add mushrooms and garlic, sauté for another 5 minutes until softened.
Add Flour and Stock:
Stir in 1/3 cup flour, cook for 1 minute until golden.
Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, reduce heat to a simmer, partially cover, and cook for 12-15 minutes until potatoes are tender.
Combine and Simmer:
Add shredded chicken, frozen peas, corn, 1/2 cup heavy whipping cream, and 1/4 cup parsley.
Bring back to a simmer, cook for another 5 minutes until peas and corn are tender. Season to taste with salt and pepper.
Serve:
Garnish with additional parsley and serve hot.
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