Ingredients:

  • 7 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 1 lb (450 g) Mixed Mushrooms (Cremini/White Button), sliced thinly
  • 1 medium large Onion, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 2 large (about 1.2 lbs) boneless, skinless Chicken Breasts
  • 6 cups (1.4 L) low sodium Chicken Stock
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup (30 g) All-Purpose Flour
  • 1 cup (240 mL) Whole Milk
  • 1/2 cup (120 mL) Double Cream (Heavy Cream)
  • Pinch Freshly grated Nutmeg
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Sauté the Mushrooms: In a Dutch oven, melt 2 Tbsp of butter and 1 Tbsp olive oil over medium-high heat. Add the sliced mushrooms and a generous pinch of salt. Cook until the liquid evaporates and the mushrooms are deeply browned and caramelized (about 8–10 minutes). Remove the mushrooms and set aside.
  2. Sauté the Aromatics (Soffritto): Reduce heat to medium. Add the remaining 2 Tbsp butter to the pot. Add the diced onion and celery. Cook gently for 5–7 minutes until softened and translucent.
  3. Add Garlic and Herbs: Stir in the minced garlic. Cook for 1 minute until fragrant. Add the thyme sprigs and bay leaf.
  4. Add Chicken and Stock: Place the raw chicken breasts directly into the pot. Pour in the 6 cups of chicken stock. Bring the mixture to a gentle simmer.
  5. Cook Chicken: Partially cover and simmer for 15–20 minutes, or until the chicken is cooked through.
  6. Shred the Chicken: Remove the chicken pieces from the pot using tongs and place them on a cutting board. Discard the thyme sprigs and bay leaf. Once cool enough, shred the chicken finely using two forks. Set aside.
  7. Prepare the Roux Base: Reduce the heat under the soup base to low. In a separate small saucepan, melt the 3 Tbsp of reserved butter. Whisk in the flour until a thick paste (the roux) forms. Cook the roux for 1 minute, stirring constantly.
  8. Temper the Roux: Ladle about 1 cup of the hot chicken stock from the Dutch oven into the roux, whisking continuously until smooth and lump-free. Pour this tempered roux mixture back into the Dutch oven.
  9. Thicken the Soup: Bring the soup back up to a gentle simmer, stirring constantly, until it has thickened slightly (about 3–5 minutes).
  10. Add Dairy and Finish: Reduce the heat to the lowest setting. Stir in the whole milk and the double cream. Add the reserved browned mushrooms and the shredded chicken back into the soup.
  11. Season: Season generously with salt, pepper, and a pinch of freshly grated nutmeg. Heat through gently for 2–3 minutes (ensure the soup does not boil once the cream is added).
  12. Serve: Ladle into bowls and garnish with fresh parsley.