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Chicken Soup Dijonaise

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 leeks, trimmed and sliced
• 1 tablespoon Dijon-style mustard
• 2 14-ounce cans reduced-sodium chicken broth
• 1 medium Yukon Gold potato, cut into 1/2-inch pieces (1 cup)
• 3/4 cup half-and-half or light cream
• 2 tablespoons all-purpose flour
• 2 cups chopped cooked chicken
• 1 teaspoon snipped thyme
• 1/8 teaspoon ground white pepper
• 2 tablespoons snipped parsley

Directions

1. In a large saucepan heat butter and olive oil over medium heat.
2. Add onion and leeks and cook for 4 to 6 minutes, stirring occasionally.
3. Stir in mustard.
4. Stir in broth and potato.
5. Simmer, covered, for 8 to 10 minutes.
6. In a small bowl whisk together half-and-half and flour until smooth.
7. Stir into broth mixture.
8. Add chicken, thyme, and white pepper and cook and stir until thickened and bubbly.
9. Cook and stir for 2 minutes more.
10. Sprinkle with parsley.

Attribution