Ingredients:

  • 1 lb Cremini mushrooms, sliced thick
  • 3 tbsp Unsalted butter
  • 1 tbsp Extra virgin olive oil
  • 2 tsp Fresh thyme leaves
  • 1 medium Yellow onion, finely diced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1/4 cup All-purpose flour
  • 4 cups Low-sodium chicken bone broth
  • 3 cups Rotisserie chicken meat, shredded or cubed
  • 1 cup Heavy cream
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Heat olive oil and 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add mushrooms in a single layer and sear without stirring for 5-7 minutes until mahogany-colored. Flip and brown the other side.
  2. Add the remaining 2 tablespoons of butter to the pot along with the diced onion, carrots, and celery. Sauté for 6 minutes until the vegetables soften and the onions become translucent.
  3. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste, forming a blonde roux.
  4. Slowly pour in the chicken bone broth while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the collagen to extract and the base to thicken.
  5. Stir in the shredded rotisserie chicken and heavy cream. Simmer for an additional 3 minutes until the chicken is heated through. Season with sea salt and cracked black pepper.
  6. Remove from heat, garnish with fresh chopped parsley, and serve immediately while warm.