Chicken Soup Dijonaise



  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.