2 tablespoons butter
3/4 cup diced celery
3/4 cup diced carrots
1/2 cup chopped onion
1/2 cup corn kernels
1 lt chicken broth
2 cups small cubes, cooked chicken
1 teaspoon dried thyme
1 cup + 2 tablespoons milk, divided
1 1/2 cups California walnuts
Salt to taste
1/3 cup prepared baking mix
1 1/2 tablespoons finely chopped California walnuts
- In a large saucepan melt butter over medium heat. Add vegetables and cook for 5 minutes.
- Add broth, chicken and thyme. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, covered.
- In small food processor place 1 1/2 cups walnuts and process until smooth and the texture of walnut butter. In a small saucepan bring milk to a simmer and whisk in puréed walnuts. Cook over low heat for 5 minutes or until thickened, stirring frequently. Add to chicken broth and stir well. Reduce heat, cover, and cook for 10 minutes. Season with salt.
- In a small bowl, stir together baking mix, finely chopped walnuts and remaining milk. Roll into 1/2-inch balls and place on the soup. Cover and cook for 10 minutes more. Serve immediately.