Weather issues aside, I do love making soups, because they're easy, and my four year old daughter loves to help, and soups are a great dish for her to help with; I chop the veggies, and she puts them in the pot. She's much more likely to snack on some veggies while she's putting them in the pot, and she always does. She loves carrots, but she was really chowing down on the carrots, celery, and chicken while we were working on this soup!
Anyway, lets all put this soup together, and bring the cold weather on!
While you're cutting up the carrots and celery, put the butter in a pot over medium heat, and let it melt while you're busy chopping. I know, exciting pictures here :-)
Once your butter has melted, add in the carrots and celery, letting the soften over medium heat while you cut up the mushrooms into bite sized pieces. You don't want to have any color on your carrots and veggies, so if they start to brown, turn your heat down. Once your mushrooms are cut up, mince up your garlic, and add both to the carrots and celery.
Season to taste with some more Kosher salt; I added about 1/2 tsp, but add it to your taste. Stir and cook until the garlic is fragrant, about 1 minute or so. Add in the dried thyme, and cook for another 30 seconds.
After you add in the dried thyme, and let it cook for a few seconds, add in the flour, and let it coat the veggies, and cook (while stirring fairly constantly), for 1-2 minutes. This will form a thick paste, and this is what you want to look for.
Add in the chicken stock, and bay leaf; shred your chicken up, and stir that into your newly formed soup.
Once everything is stirred together, add in the sprig of fresh rosemary; I didn't take the needles off, because I just wanted a hint of the flavor to come through. However, it's up to you if you want to strip the sprig and cut up the herb. At this point, I just turned my soup down to the lowest setting on my stove up, and gave my daughter a bath. I walked away from this for about an hour and a half, and it was totally fine. Just before serving this, stir in the heavy cream, and top with the parsley, if you want it.
This soup is creamy and slightly thickened by the flour, but it is bursting with so much flavor, that I'll overlook that it is still in the mid-70's outside!