Ron's Brain

Method

Heat a Dutch oven or similar large pot over medium heat. Dice the onion. Peel the carrots and cut into cubes, approximately 1/4 inch. Slice the mushrooms. Add the onion, carrots, and mushrooms to the pot, lightly salt them, and cook until the onion begins to be translucent.

Add the garlic, potatoes, and sage (if using) and stir. Cook for about 30 seconds. The garlic will easily burn, so be careful not to let it heat up for too long here.

Add the flour and stir. Let brown briefly until the cereal smell has dissipated. Then add the chicken stock (I say 3 cups but you mainly just want to add enough to cover the ingredients by about a half inch). Bring to a boil. Once, boiling, reduce the heat to low and cover with a lid.

Let simmer until the potatoes are done, about ten minutes. Meanwhile, cut up the chicken into bite-sized pieces. After the potatoes are done, add the milk and increase the heat until the soup comes back to a simmer. Reduce the heat and add the peas, corn, and chicken. Let simmer until soup is of desired consistency. If there's not enough liquid for your liking, add more chicken stock.

Add salt and pepper to taste. Serve in a bowl and top with the toppings. Bacon would be a great topping here too!