Start by collecting all of your ingredients and kitchen tools. Chop your veggies and measure everything out before beginning to have an enjoyable cooking experience.

In a Dutch oven or a large soup pot, melt the unsalted butter over medium-high heat. Add the chopped onion, sliced carrots, and finely chopped celery. Sauté these for about 5–7 minutes until softened and lightly golden.

Toss in the sliced mushrooms and minced garlic, and continue to sauté for another 5 minutes until tender and aromatic.

Whisk in the all-purpose flour and cook for about 1 minute until it turns golden to help thicken the soup later.

Add the chicken stock, stirring well to combine. Bring the mixture to a boil, then reduce to a gentle simmer.

Add the sliced Yukon gold potatoes, along with salt and black pepper. Bring back to a boil, then cover and let simmer for about 12–15 minutes or until the potatoes are tender.

Stir in the shredded cooked chicken, frozen peas, and corn until well mixed.

Add the whipping cream and finely chopped parsley, bringing it back to a gentle simmer for another 5 minutes.

Taste your soup and adjust seasonings as necessary.

Ladle into bowls, garnishing with extra parsley if desired. Enjoy with crusty bread or crackers.