Ingredients:

  • 4 cups rotisserie chicken, shredded
  • 1 lb cremini mushrooms, sliced thick
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thin
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup dry white wine
  • 2 tbsp fresh parsley, chopped
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the 4 tbsp unsalted butter in the pot over medium high heat. Add the 1 lb thick sliced cremini mushrooms and let them sit undisturbed for 3 minutes until they sizzle and develop a dark golden crust.
  2. Stir in the 1 diced yellow onion and 2 sliced stalks of celery. Cook for 5 minutes until the onions are translucent and soft.
  3. Stir in the 3 minced garlic cloves and 1 tsp dried thyme. Sauté for exactly 1 minute until the garlic becomes fragrant and buttery.
  4. Sprinkle the 0.25 cup all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour no longer looks white and smells nutty.
  5. Pour in the 0.5 cup dry white wine. Use your spoon to scrape all the brown bits off the bottom until the liquid has mostly evaporated.
  6. Pour in the 4 cups chicken broth one cup at a time, whisking constantly. Simmer for 10 minutes until the liquid begins to thicken slightly.
  7. Fold in the 4 cups shredded rotisserie chicken along with 1 tsp salt and 0.5 tsp black pepper. Heat for 3 minutes until the chicken is warmed through.
  8. Turn the heat to low and stir in the 1 cup heavy cream and 2 tbsp fresh parsley. Heat for 2 minutes until the soup is velvety and steaming. Do not let it boil once the cream is in.