1 C. has. soup (15 ml) of olive oil
1/2 lb (227 gr) boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and black pepper
2 tbsp. has. soup (30 ml) of butter
3 cloves of garlic, minced
1 punnet (227 gr) cremini mushrooms, sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks of celery, diced
1/2 tsp. has. tea (2.5 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
4 cups (1 L) chicken broth
1 bay leaf
1/2 cup (125 ml) 35% cream
2 tbsp. has. soup (30 ml) chopped fresh parsley leaves
1 sprig of rosemary
the rest is on the next page
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Season chicken thighs with salt and pepper to taste. Add chicken to pan and cook until browned, about 2-3 minutes; put aside.
Melt the butter in the saucepan or Dutch oven over medium heat. Add the garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute. Whisk in the chicken broth, bay leaf and chicken thighs and cook, whisking constantly, until the mixture thickens slightly, about 4-5 minutes.
Stir in cream until heated through, about 1-2 minutes; Season with salt and pepper to taste. Serve immediately, garnished with parsley and rosemary, if desired
MUSHROOM AND CHICKEN SOUP
