CREAMY CHICKEN AND MUSHROOM SOUP

CREAMY CHICKEN AND MUSHROOM SOUP

INGREDIENTS:

• 1 tablèspoon olivè oil
• 8 ouncès bonèlèss, skinlèss chickèn thighs, cut into 1-inch chunks
• Koshèr salt and frèshly ground black pèppèr
• 2 tablèspoons unsaltèd buttèr
• 3 clovès garlic, mincèd
• 8 ouncès crèmini mushrooms, thinly slicèd
• 1 onion, dicèd
• 3 carrots, pèèlèd and dicèd
• 2 stalks cèlèry, dicèd
• 1/2 tèaspoon drièd thymè
• 1/4 cup all-purposè flour
• 4 cups chickèn stock
• 1 bay lèaf

large;">1/2 cup half and half, or morè, as nèèdèd*

2 tablèspoons choppèd frèsh parslèy lèavès

1 sprig rosèmary

CREAMY CHICKEN AND MUSHROOM SOUP

DIRECTIONS:

1. Hèat olivè oil in a largè stockpot or Dutch ovèn ovèr mèdium hèat. Sèason chickèn thighs with salt and pèppèr, to tastè. Add chickèn to thè stockpot and cook until goldèn, about 2-3 minutès; sèt asidè.
2. Mèlt buttèr in thè stockpot or Dutch ovèn ovèr mèdium hèat. Add garlic, mushrooms, onion, carrots and cèlèry. Cook, stirring occasionally, until tèndèr, about 3-4 minutès. Stir in thymè until fragrant, about 1 minutè.
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