MUSHROOM AND CHICKEN SOUP

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Season chicken thighs with salt and pepper to taste. Add chicken to pan and cook until browned, about 2-3 minutes; put aside.
Melt the butter in the saucepan or Dutch oven over medium heat. Add the garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute. Whisk in the chicken broth, bay leaf and chicken thighs and cook, whisking constantly, until the mixture thickens slightly, about 4-5 minutes.
Stir in cream until heated through, about 1-2 minutes; Season with salt and pepper to taste. Serve immediately, garnished with parsley and rosemary, if desired