Serve this creamy soup for lunch or dinner with crusty rolls and a salad or sandwich or make it a first course for a larger meal.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound boneless chicken breasts, diced
• 1/2 cup diced carrot
• 1 large rib celery, diced
• 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
• 1 clove garlic, minced
• 4 green onions, sliced
• 2 tablespoons flour
• 4 cups chicken broth
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon salt, or to taste
• Fresh ground black pepper
• 3/4 cup heavy cream

Preparation:
In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
Serves 4 to 6.