In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts and begins to foam. Add the diced onion, celery and carrot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

Add garlic and flour

Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Deglaze

If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes.

Add liquids

Stir in the chicken or vegetable stock and the extra cup of water. Add the bay leaf and thyme sprigs. Increase heat to bring the pot to a gentle simmer.

Vegetables & Proteins

Simmer root vegetables

Add the diced potato and mushrooms to the simmering stock. Cook for 10–12 minutes until the potato begins to soften.

Add quick-cooking vegetables

Stir in the diced zucchini and frozen peas and continue simmering 5–7 minutes until all vegetables are tender but still hold shape.

Incorporate protein

Add the shredded cooked chicken (or drained cooked beans) and heat through for 3–4 minutes. Taste the broth for seasoning and adjust salt and pepper as needed.

Herbs, Seasoning & Finish

Finish flavors

Remove and discard the bay leaf and thyme stems. Stir in the chopped parsley, lemon juice, and chili flakes if using. If you prefer a richer soup, reduce heat to low and stir in the heavy cream or crème fraîche just until warmed through; do not boil after adding cream to prevent splitting.

Final seasoning

Adjust seasoning with additional salt, pepper and lemon to taste. If desired, stir in half the grated Parmesan until incorporated for extra savory depth.

Serve

Ladle the Soup du Jour into bowls, garnish with more parsley and a sprinkle of Parmesan. Serve hot with crusty bread or a simple green salad.