CREAMY MUSHROOM & CHICKEN SOUP

In a large pot, heat olive oil over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Stir in sliced mushrooms and cook until they are soft.

Sprinkle flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes.

Gradually add chicken broth, stirring constantly to avoid lumps.

Bring the mixture to a simmer and cook for about 10 minutes.

Add shredded chicken, thyme, salt, and pepper, stirring to combine.

Reduce heat and stir in heavy cream, cooking until heated through.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh herbs if desired.

Spice Level: