Cream of Spinach, Artichoke and Chicken Soup

In a Dutch oven or large heavy pot melt butter and heat olive oil over medium heat. Add onion, celery, mushrooms, salt and pepper. Sauté for 8-10 minutes until vegetables are soft. Add the chopped artichokes and garlic and sauté for a couple of minutes. Add the wine to deglaze the pan. Be sure to scrape anything from the bottom of the pot as the wine heats. Add the flour and continue cooking for 2 minutes. Slowly add the broth a little at a time. Add the tarragon and thyme and bring to a boil. Reduce the heat to a simmer. Add the heavy cream a little at a time maintaining a simmer. Simmer for 15-20 minutes until thickened. Stir in the spinach and the cooked chicken and continue simmering for 5 minutes. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.

Enjoy!