CHICKEN POTATO SOUP FOR THE SOUP KITCHEN ENJOY DAN:

                      CHICKEN POTATO SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

4 tablespoons butter

5 onions, chopped

4 garlic cloves, minced

22 cups chicken broth

15 potatoes cut into 1/2-cubes

8 pounds chicken breasts, cooked and diced

2 teaspoon salt

1 teaspoon pepper

1-cup all-purpose flour

6 cups milk

5 (8 Oz) cans evaporated milk

1 (48 Oz) can corn

2 bags peas

1 pound fresh sliced mushrooms

1/4-cup chives

DIRECTIONS:

1.   In a soup-pot add butter over medium-high heat, when sizzling.

2.   Add onions and sauté for 5 minutes.

3.   Add garlic and sauté for 1 minute.

4.   Stir in corn, peas and mushrooms and sauté for 7 minutes.

5.   Stir in broth and potatoes, bring to a boil.

6.   Reduce heat, cover and simmer for 20 minutes.

7.   Stir in chicken, salt and pepper.

8.   Combine flour and milk and stir until smooth.

9.   Stir into soup-pot.

10.                Add evaporated milk.

11.                Bring to a boil; reduce heat, cover and simmer for 30 minutes.

12.                Top with chives.

ENJOY DAN:       BON-APPETITE!!