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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.
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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!
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