Chicken Mushroom Soup (Print Version)

# Ingredients:

01 - 2 medium garlic cloves, chopped.
02 - 2 tablespoons of butter or olive oil.
03 - 1 medium onion, diced.
04 - ¼ cup plain flour.
05 - 2 cups of mushrooms, thinly sliced.
06 - ½ teaspoon rosemary, dried.
07 - 6 cups of chicken stock.
08 - 2 cups shredded rotisserie chicken.
09 - ½ cup heavy cream or light cream.
10 - Spinach or kale, chopped, about 1 cup (optional).
11 - Salt and black pepper, adjust as needed.
12 - A sprinkle of fresh parsley or chives for serving.
13 - ½ teaspoon dried thyme.

# Instructions:

01 - Heat the oil in a pot, soften the onion for about 4 minutes, then toss in the garlic for another half-minute.
02 - Toss in your mushrooms and stir occasionally for 5 to 7 minutes until they're golden brown.
03 - Mix in the flour and keep stirring for around 2 minutes. Slowly pour in the broth while stirring.
04 - Drop in the thyme and rosemary, then let it simmer gently for 10 minutes.
05 - Stir in the chicken, cream, and any greens you prefer. Let it cook 5 minutes, then season to your liking.

# Notes:

01 - Rotisserie chicken makes this a breeze.
02 - Any mushroom type will work fine.
03 - Freezing works best before the cream goes in.

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