Sauté the Aromatics

Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add shallot and cook until translucent, 2-3 minutes. Stir in garlic and cook until fragrant (about 1 minute).

Cook the Mushrooms

Add the sliced mushrooms. Season with 1 tsp salt and 1 tsp freshly cracked black pepper. Sauté until deeply browned and their liquid has evaporated, about 8-10 minutes. (The key to browning them is not to touch them! Saute for 5 minutes on each side without touching or stirring them!)

Deglaze and Simmer

Slowly pour in the marsala wine and deglaze by scraping up any browned bits from the bottom. Stir in the chicken stock, Dijon mustard, Worcestershire, 2 tsp salt and 1 tsp freshly cracked black pepper. Bring to a simmer for 10 minutes.

Blend for Silkiness (optional but worth it)

Ladle about 2 cups of the soup into a blender and blend until smooth. Return it to the pot over medium-high heat.

To Finish

Stir in the cream and shredded chicken. Simmer on low another 5-10 minutes until heated through and slightly thickened. Taste and adjust seasoning.

Serve

Ladle into bowls, drizzle with balsamic and add fresh thyme and shaved Parmesan.

For Buttered Baguette with Fig Jam

Place sliced baguette on a sheet tray and drizzle each with a little bit of olive oil. Turn oven to broil and add the sheet tray of baguettes. Allow to broil until the bread is golden brown. About 3-5 minutes.

Remove from oven and spread on some butter and a dollop of fig jam. Serve alongside the soup!