Creamy Mushroom and Chicken Soup

This is really YUM! Perfect for a cold day!

6 Tbsp butter
1 medium onion, chopped
3 Tbsp flour
2 tsp salt
1 tsp pepper
6 cups chicken broth
1 1/2 pound mushrooms, sliced
3/4 cup celery, chopped
3/4 cup carrots, chopped
2 cups quartered baby red potatoes
1 cup yellow squash
1 1/2 cups frozen corn kernels, thawed
2 tsp thyme
2 cups light cream
3/4 cup grated Parmesan
2 cups chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt and pepper and mix until smooth. Gradually add the broth, then turn up the heat up to medium high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce the heat and simmer the soup, covered until the vegetables are tender.

Add the cream, Parmesan and chicken. Heat the soup for an additional 10 minutes -- do not let the soup boil. Makes about 15 cups.