Chicken Soup

2 tablespoons butter
1 tablespoon olive oil
1 pound boneless chicken breasts, diced
1/2 cup diced carrot
1 large rib celery, diced
12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
1 cup broccoli florets, finely chopped
1 clove garlic, minced
4 green onions, sliced
8 tablespoons flour, mixed with a little chicken broth
4 cups chicken broth
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt, or to taste
Fresh ground black pepper
1 1/2- 2 cups grated cheese (I used cheddar and monterey jack)
1/3 cup dry sherry
3/4 cup heavy cream

In a large saucepan, heat butter and olive oil over medium-low heat.  Add diced chicken, carrot and celery; cook, stirring, until chicken is nearly cooked through.  Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour mixed with a little chicken broth until blended; add chicken broth and thyme.  Bring to a simmer, stirring.  Cover and reduce heat to low; cook for about 10 to 15 minutes, until vegetables are tender.  Add broccoli, salt and pepper to taste.  Stir in sherry, cheese, and cream and heat through.