In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a light roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook off the raw flour taste and coat the vegetables. This will slightly thicken the finished soup.

Add stock and aromatics

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

Season

Season the simmering stock with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust later as the soup reduces and other ingredients are added.

Main Vegetables & Protein

Cook potatoes and mushrooms

Add the cubed potatoes and sliced mushrooms to the simmering broth. Cover and simmer until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Add tomatoes and protein

Stir in the drained diced tomatoes (if using) and the cooked shredded chicken or white beans. Continue to simmer, uncovered, for 5–8 minutes to heat through and allow flavors to meld.

Finish & Garnish

Finish with cream and brightener

Reduce heat to low. Stir in the heavy cream or coconut milk, heating gently but do not boil. Add the lemon juice and taste for seasoning. Adjust salt and pepper as needed.

Serve

Remove and discard the bay leaf. Ladle soup into bowls and garnish with chopped fresh parsley and sliced chives. Finish with an extra crack of black pepper to taste.

Leftovers: Cool to room temperature, then refrigerate in an airtight container up to 3–4 days. Reheat gently on the stove; add a splash of stock or water if the soup has thickened.