8ouncesmushroomssliced (I used baby bellas, but use what you like)
6-8clovesgarlicminced
salt and pepper to taste
1teaspoonthyme
1/4-cupflour
4cupschicken stock or broth
5medium-sized red potatoesdiced
3cupsshredded or cubed chickencooked
1bay leaf
2/3cupheavy cream or half and half
Instructions
Heat the olive oil and butter over medium heat in a large pot.
Add the onions, carrots and celery and saute until they're soft (about five minutes). Add the mushrooms and garlic and stir, cooking for about two more minutes.
Add the salt and pepper, thyme and flour and stir to soak up any liquid in the pan. Let the flour cook for about one minute.
Stir in the stock, making sure the scrape the bottom of the pot.
Add the potatoes, chicken and bay leaf and bring the soup to a very low boil. Let it cook for about 15 minutes or until the potatoes are to your desired tenderness, stirring occasionally.
Add the cream and let the soup simmer until it's hot again.