Creamy Chicken Mushroom Soup - cooking recipe

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 lb boneless chicken breast, diced
1/2 cup diced carrot
2 cups of finely diced potatoes
8 ounces sliced mushrooms
1 garlic clove, minced
2 shallots, diced
2 tablespoons flour
4 cups chicken broth
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 cup half-and-half

Preparation

In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, potatoes, shallots and garlic; 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 15 to 20 minutes, until vegetables are tender. Add salt and pepper to taste; stir in half and half and heat through.