Cream of Chicken Soup

1 tbsp olive oil
3.5 tbsp Unsalted Butter
½ cup flour
1 garlic clove minced
½ small brown onion finely chopped
1 Small carrot diced
½ red bell pepper finely chopped
1 small celery stick diced
500 ml chicken stock/broth
700 ml  thick cream
½ tsp Salt
¼ tsp Garlic Powder
¼ tsp onion powder
¼ tsp Dried Oregano
¼ tsp Black Pepper
¾ cup frozen peas or edamame beans
1 cup cooked chicken breasts diced or shredded

Directions:
Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
Add carrots, celery and bell pepper, cook for 1 minute to soften.
Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
Add broth, mix until flour is incorporated, then add cream. Mix to combine, then add salt, Spices, chicken and peas.
Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
Once thickened to your taste, adjust salt and pepper. Serve into bowls and garnished with croutons and fresh finely chopped parsley if desired.