Creamy Rotisserie Chicken and Mushroom Soup

1.In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.

2.Add the chopped onion and sauté for 4-5 minutes until translucent and soft, stirring occasionally to prevent browning.

3.Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to avoid burning.

4.Add the sliced cremini mushrooms to the pot and cook for 7-8 minutes, stirring frequently, until the mushrooms release their moisture and become golden brown.

5.Sprinkle the dried thyme, rosemary, black pepper, and 1/2 teaspoon salt over the mushrooms, stirring to combine and cook for 1 minute to bloom the herbs.

6.Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat, cooking for 2 minutes to eliminate the raw flour taste and help thicken the soup.

7.Slowly pour in the chicken broth while stirring continuously to prevent lumps, bringing the mixture to a gentle boil.

8.Reduce the heat to low and simmer the soup for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.

9.Add the shredded rotisserie chicken to the pot and stir to combine, heating through for 3-4 minutes.

10.Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 2-3 minutes until the soup is creamy and heated through but not boiling.

11.Taste the soup and adjust seasoning with additional salt and pepper if needed.

12.Ladle the soup into bowls and garnish with freshly chopped parsley before serving.