In a large pot, melt the butter and heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring until soft, 3 to 4 minutes. Add the garlic, Essence, salt and pepper and cook, stirring for 30 seconds. Add the mushrooms and thyme and cook, stirring until the mushrooms are soft and have given off their liquid, about 3 minutes. Add the sherry and cook until most of the liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes. Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas and parsley, stir well and cook until chicken is heated through.
|