Springtime Mushroom and Green Pea Soup

This soup as in all soups,
is made using fresh ingredients.

Ingredients:
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely diced smoked ham
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 pound quartered button mushrooms
2 teaspoons minced garlic
3 tablespoons all-purpose flour
4 cups chicken stock or canned chicken broth
2 sprigs fresh thyme
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup frozen green peas
1/4 cup heavy cream

Directions:
In a Dutch oven or soup pot, heat the butter
and oil over medium high heat until hot.
Add the ham and cook, stirring, until caramelized.
Add the onions, celery, and carrots and cook,
stirring, until soft, about 3 minutes.
Add the mushrooms and cook, stirring,
until mushrooms have released their liquid
and are golden brown around the edges, about 5 minutes.
Add the garlic and cook for 1 minute.
Add the flour and cook, stirring, for 2 minutes.
Add the chicken stock, thyme, salt and pepper and stir to combine.
Bring soup to a boil, then reduce heat so that the soup
just simmers and cook, stirring occasionally, for 30 minutes.
Stir in the peas and heavy cream, let sit for 5 minutes,
then remove the thyme stems and serve ladled into hot bowls.

Makes about 1 1/2 quarts