3 Tbsp butter
2 Tbsp olive oil
1 small container of button mushrooms, chopped
1 medium sweet onion, minced
2 small Yukon Gold potatoes, chopped (smaller cooks faster)
3 cloves garlic
1 bay leaf
32 oz chicken stock
Salt and pepper to taste
3 Tbsp flour
1/4 cup cream
Melt butter in a pot. Add olive oil to prevent butter from burning. Add mushrooms, onions, and garlic. Cook until onions are softened and mushrooms are cooked
Add chicken stock, bay leaf, and chopped potatoes. Add approximately 1 tsp of salt.
Cook until potatoes are tender. Remove about 1/2 cup of stock and add flour. Whisk vigorously to make a “slurry” and add back to the pot.
Once soup thickens a little, add cream to finish and salt and pepper if needed. Enjoy!