Creamy Chicken Soup with Fennel and Mushrooms

1. Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

2. Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.

3. Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.

4. When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

Cook's Notes:

For an easy buttermilk substitute, use 3/4 cup plain yogurt, 1/4 cup milk, and (optional) 1/2 teaspoon raw apple cider vinegar.

You can substitute 1/2 cup half-and-half for 1/3 cup heavy cream, and use 1 teaspoon lemon-pepper seasoning in place of the lemon juice and black pepper in step 2.