Pasta Milano Soup

3 tablespoons butter

1 yellow onion, diced

5 cloves garlic, drizzled with olive oil and roasted, skin on, for 30 minutes, or until tender, in the oven preheated to 400 F. Mince the roasted garlic.

8 oz. button mushrooms, sliced

2 tablespoons all-purpose flour

¼ cup white wine

2 cups grilled chicken breast, diced

½ cup sun-dried tomatoes in oil, chopped

2 cups chicken broth

3 cups whole milk

3 cubes chicken or vegetable bouillon (or 3 teaspoons granules)

2 tablespoons fresh parsley, chopped

½ cup grated Parmesan cheese

½ cup heavy cream

2 cups cooked bow-tie pasta, cooked according to package directions

Salt and pepper to taste

Fresh chopped parsley for garnishing

Directions at daringgourmet.com

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