CREAMY CHICKEN AND MUSHROOM SOUP

1 tbsp Extra Virgin Olive Oil
4 thigh, bone and skin removed Chicken Thigh
2 tbsp Butter, salted
3 clove Garlic
2 cup, pieces or slices Mushrooms, fresh
2 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
0.25 cup Flour - Gold medal all purpose flour
4 cup (8 fl oz) Chicken Broth
16 tbsp Baxter coffee cream

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley and rosemary, if desired.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SBRUN3961.