Directions
1. 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.
2. 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.
3. 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.
4. Season and Garnish
Add salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley.
At a Glance
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
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Servings: 4
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