Soup Du Jour Recipe

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter and warm until butter is melted and foaming.

Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Slowly pour in the chicken or vegetable stock while stirring to avoid lumps. Add the cup of water and the bay leaf.

Bring the pot to a gentle simmer, scraping any browned bits from the bottom with a spoon.

If using chicken: season the chicken pieces lightly with a pinch of salt and pepper. In a separate skillet over medium-high heat, sear the chicken in 1 teaspoon olive oil until lightly browned (about 2 minutes per side). They will finish cooking in the soup. Transfer to the simmering pot.

Add the sliced mushrooms to the soup and simmer for 6–8 minutes until they are tender and have released their liquid.

Add the frozen peas and baby spinach to the pot. Stir and allow the spinach to wilt and peas to heat through, about 2–3 minutes.

Simmer the soup gently for an additional 8–10 minutes so flavors meld and chicken finishes cooking (internal temp 165°F / 74°C) or until all proteins/vegetables are tender.

Remove and discard the bay leaf. Stir in the dried thyme and oregano. Taste and adjust salt and pepper as needed.

If you prefer a creamier soup, reduce heat to low and stir in the heavy cream or half-and-half; warm gently without boiling for 2–3 minutes.

Finish with lemon juice if using to brighten the flavors, then stir in chopped fresh parsley.

Ladle the soup into warmed bowls.

Top with croutons and grated Parmesan if desired. Serve immediately.