Creamy Chicken & Mushroom Soup with Herbs

1.In a large pot, 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.

3.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4.Add the sliced cremini mushrooms to the pot and cook, stirring occasionally, for about 7-8 minutes until the mushrooms are browned and their moisture has evaporated.

5.Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 2 minutes to remove the raw flour taste.

6.Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened.

7.Add the shredded rotisserie chicken, heavy cream, fresh thyme, and parsley to the pot. Stir to combine and heat through for 3-4 minutes without boiling to prevent curdling.

8.Season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

9.Ladle the creamy chicken and mushroom soup into bowls and serve hot, optionally accompanied by crusty bread for dipping.