Creamy Chicken Mushroom Soup

• 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

1. 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.

butter, olive oil, chicken breast, carrot, potatoes, mushrooms, garlic, shallots, flour, chicken broth, dried leaf thyme, salt, fresh ground black pepper

Taken from www.food.com/recipe/creamy-chicken-mushroom-soup-342824 (may not work)