Creamy chicken soup

FOR THE ROUX (to thicken soup...this is made first):
4 T flour
2 T olive oil
2 T butter - unsalted
****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
2 T butter - unsalted
2 T olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (opt)
1 sweet yellow onion - diced
4 cups chicken stock or broth (or a combo) - low salt or unsalted
3 1/2 cups milk or cream or half & half, i use a combination of skim milk and cream
2 T chicken base granules
1 t fresh cracked pepper
1 T dried parsley or 2 T fresh parsley
3 bay leaves
1 1/2 t Herbs of Provence
1/2 teaspoon turmeric (optional)
1/4 t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
3 cups rotisserie chicken - cubed or shredded and cooked
1/4 cup white wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls


How to make it :

start by making the roux (directions above)
chop the vegetables and set aside until ready to saute.
In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don't take as long to cook.
Add all other ingredients including the roux, stir well.
bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly.
if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
stir frequently - the soup is milk-based and can burn easily.
before ready to serve, take out the bay leaves
pour into bowls and sprinkle with shredded gruyere cheese
serve with french baguette or other crusty bread