Soup Du Jour Recipe

Heat a large soup pot over medium heat. Add butter and olive oil and let the butter melt.

Add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Stir in minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown the garlic.

Add diced potato, mushrooms, and zucchini to the pot. Cook and stir for 3–4 minutes to start softening the vegetables and to release mushroom flavor.

If using shredded chicken, add it now to warm through; if relying on beans for protein, add the drained cannellini beans at the same time so they heat through without breaking apart.

Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf, dried thyme, dried parsley, salt, and pepper.

Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce heat to a simmer and cook uncovered until the potatoes are tender, about 12–15 minutes.

Stir in the milk or cream and simmer gently for another 3–4 minutes to warm and slightly thicken the soup. Taste and adjust seasoning with additional salt and pepper if needed.

Remove and discard the bay leaf. Stir in the fresh lemon juice and chopped parsley to brighten the flavors.

Ladle the soup into bowls and garnish with grated Parmesan if using. Serve immediately with crusty bread on the side.