Thanksgiving Soup

This recipe is supposed to be a creative use of Thanksgiving leftovers. The original recipe had a separate recipe for the stuffing dumplings, but it was very time consuming and they weren't very tasty. I found that Stove Top was much easier and tasted much better. Using rotisserie chicken made the recipe even simpler. The first time I made this soup I used heavy cream as called for in the recipe, but it was too rich. We greatly preferred the second time when I used 2% milk instead.

2 TB butter

1 medium onion, chopped

1/2 cup carrot, chopped

1/2 cup celery, chopped

2 cups button mushrooms, sliced

1 TB garlic, minced

1/4 cup flour

1 tsp fresh thyme

1/4 tsp black pepper

1/4 cup dry sherry

4 cups chicken broth

2 cups rotisserie chicken, cubed

1/2 cup milk

Salt to taste

1 box Stove Top dressing, prepared according to box directions

Preheat oven to 425. Line a baking sheet with parchment paper and coat with non-stick spray. Scoop prepared stuffing onto sheet using a large scoop or spoon (about 1/4 c each). Bake until brown, about 20 minutes.

Sweat onion, carrot, and celery in butter in a large saucepan over medium heat until soft, 5 minutes. Increase heat to medium-high. Add mushrooms and garlic and saute 3 minutes, stirring often. Sprinkle flour, thyme, and pepper over vegetables; cook for 1 minutes, stirring constantly.

De-glaze with sherry and simmer until nearly evaporated, then stir in broth, chicken, and milk. Bring to a boil; reduce heat to medium and simmer 5 minutes; season with salt.

Serve soup in bowls with one stuffing dumpling in the middle.

Recipe Source: Cuisine at Home magazine