Soups Recipe

Warm a large heavy-bottomed pot over medium heat. Add the butter and olive oil. When butter has melted and starts to foam, add the diced onion, celery and carrots. Sauté, stirring occasionally, until the onion is translucent and the vegetables have softened, about 6–8 minutes.

Add the minced garlic and sliced mushrooms. Cook, stirring frequently, until mushrooms release their liquid and it evaporates, about 4–5 minutes.

Stir in the diced potatoes and corn kernels. Cook 2 minutes to combine flavors.

Add the cooked shredded chicken or white beans depending on your chosen protein. If using pre-cooked chicken, break up any large pieces so they heat evenly.

Sprinkle the flour over the vegetables and protein and stir to coat evenly. Cook 1–2 minutes to remove the raw flour taste.

Slowly pour in the chicken or vegetable stock while stirring to avoid lumps. Add the cup of water, bay leaf and thyme. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer.

Simmer uncovered until the potatoes are tender when pierced with a fork, about 15–20 minutes.

Remove the bay leaf. Stir in the milk or half-and-half and warm through for 2–3 minutes without boiling to avoid curdling.

Adjust thickness (optional)

If you prefer a thicker soup, mix the 2 tablespoons cold water with an additional 1–2 tablespoons flour to make a smooth slurry and whisk into the simmering soup. Cook 3–4 minutes more until slightly thickened. For a thinner soup, add up to 1/2 cup additional stock or water.

Season with kosher salt and freshly ground black pepper to taste. Stir in chopped parsley and remove from heat.

Ladle into bowls and serve hot. Optional garnishes: extra parsley, a drizzle of olive oil, or crusty bread alongside.