Vermicular | Creamy Chicken Mushroom Soup

Ingredients

• ⅔ lb (300 g) chicken thigh, skinless, boneless, and cut into 1” pieces
• 2 medium onions, sliced
• 2 medium potatoes, cut into 8 pieces each
• 5 mushrooms, diced into 2” pieces
• 1 cluster shimeji mushrooms, stemmed and separated
• 1 eryngii (king oyster) mushroom, stemmed and torn into long strips lengthwise
• 1 dried bay leaf
• 2 teaspoons kosher salt
• Freshly ground black pepper, to taste
• 4 tablespoons all-purpose flour, sifted
• 1 ⅔ cups (400 ml) milk
• ⅜ cup (100 ml) heavy cream