If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Heat butter in a large pot over medium heat and add the mushrooms, onion, and celery - cook, stirring occasionally until softened, 3-4minutes
Stir in garlic and thyme until fragrant, about 1 minute
Sprinkle with the flour, then stir until flour is fully absorbed
Add the chicken stock and cook, stirring occasionally until slightly thickened, about 5 minutes
Turn down to low, let sit 2 minutes to cool slightly, then add the cream cheese in 6 or 8 pieces, a couple pieces at a time) stirring constantly after each addition until fully melted
Then add the Monterey jack and soy, stirring again until melted through
Add the chicken, season to taste with salt & pepper, and let simmer until the chicken is warm
