Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups mixed mushrooms (button and cremini), sliced
2 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
2 cups rotisserie chicken, shredded
1 teaspoon fresh thyme
1 teaspoon fresh rosemary, minced
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
- Sauté the Aromatics and Mushrooms:
Heat butter and olive oil in a large pot over medium heat.
Add the onion and garlic, cooking until softened, about 2-3 minutes.
Stir in the mushrooms and sauté until golden brown, about 5-7 minutes.
- Make the Base:
Sprinkle the flour over the mushrooms and stir well to coat.
Gradually pour in the chicken broth, whisking continuously to avoid lumps.
- Simmer the Soup:
Bring the mixture to a gentle simmer.
Stir in the heavy cream, shredded rotisserie chicken, thyme, and rosemary.
Cook for 10-15 minutes, stirring occasionally, until the soup thickens slightly.
- Season and Garnish:
Add salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
This comforting, creamy soup is perfect for cozy evenings and pairs beautifully with crusty bread or a side salad. Enjoy!