Soup Of The Day Recipe

Prepare the roux

In a large pot or Dutch oven over medium heat, add the olive oil and butter. When the butter has melted, sprinkle in the all-purpose flour and whisk constantly for 1–2 minutes until the mixture is lightly golden and smells nutty. This will slightly thicken the soup base.

Slowly whisk in 2 cups of the chicken stock and 1 cup of water to the roux to make a smooth slurry, ensuring there are no lumps. Bring the mixture to a gentle simmer before adding the remaining liquid.

Add the remaining 4 cups chicken stock and continue to warm on low while preparing the vegetables.

In a separate skillet or the same pot (if you remove the roux briefly), heat a tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 6–8 minutes until the vegetables are softened and the onion is translucent.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring so it doesn't brown. Transfer the softened aromatics into the pot with the warmed stock and roux.

Add the cubed potatoes and sliced mushrooms to the pot. Stir to combine. Increase heat to bring the soup to a gentle boil, then reduce heat to a simmer.

Stir in the dried thyme and add the bay leaf. Simmer, uncovered, for 15–20 minutes or until the potatoes are tender when pierced with a fork.

If using shredded cooked chicken, add it to the pot in the last 5 minutes of cooking just to heat through.

Remove the bay leaf. Season the soup with salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Stir in the chopped fresh parsley, reserving a little for garnish.

For a creamier soup, reduce heat to low and slowly stir in the heavy cream or half-and-half. Warm gently for 2–3 minutes — do not boil after adding cream to prevent curdling.

Finish with a teaspoon of lemon juice to brighten flavors. Ladle into bowls, garnish with remaining parsley, and serve with crusty bread.