Creamy Mushroom and Potato Soup with Chicken Fillet

1.Cook the chicken fillet in lightly salted water until done (approximately 20-25 minutes). Cool and dice into small cubes.

2.Clean the mushrooms and slice them thinly.

3.Peel the potatoes and dice them.

4.Finely chop the onion and mince the garlic.

5.Heat the vegetable oil and butter in a heavy-bottomed pot over medium heat.

6.Add the chopped onion and sauté until softened and lightly golden (about 5-7 minutes).

7.Add the minced garlic and cook for another minute until fragrant.

8.Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown (about 10-15 minutes).

9.Add the diced potatoes and pour in the broth. Bring to a boil.

10.Reduce the heat, cover the pot, and simmer until the potatoes are fully cooked (about 15-20 minutes).

11.Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy.

12.Return the pot to low heat. Stir in the heavy cream and the diced chicken fillet. Mix well.

13.Heat the soup gently, without letting it boil (about 5 minutes).

14.Season with salt and pepper to taste. Stir thoroughly.

15.Ladle the cream soup into bowls, garnish with fresh herbs, and serve hot.