Instructions

• Sauté Aromatics: In a large Dutch oven or soup pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

• Add Mushrooms & Garlic: Add the sliced mushrooms to the pot. Increase heat slightly to medium-high and cook for 5-8 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned. Stir in the minced garlic and cook for 1 minute more until fragrant.

• Make Roux: Sprinkle the flour over the vegetables in the pot. Stir constantly for 1-2 minutes, cooking the flour to create a roux. This will thicken the soup.

• Whisk in Liquids: Slowly whisk in the chicken broth, a little at a time, ensuring no lumps form. Once smooth, whisk in the milk or half-and-half (or heavy cream).

• Simmer & Add Chicken: Bring the soup to a gentle simmer, stirring occasionally. Reduce heat to low. Add the shredded rotisserie chicken, dried thyme, and dried rosemary (if using).

• Season & Finish: Simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly. Taste and season generously with salt and freshly ground black pepper.

• Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley or chives if desired. Serve immediately with crusty bread or a side salad.