½ STICK BUTTER
1 T OLIVE OIL
1 MEDIUM ONION, CHOPPED
3 STALK CELERY, CHOPPED
¼ C FLOUR
4 C. HALF –AND- HALF
2 C CHICKEN BROTH
1 PKG. GNOCCHI
1 TSP SALT
½ TSP DRIED THYME
¼ TSP GRATED NUTMEG
2 CARROTS, SHREDDED
1 C COOKED CHOPPED SPINACH
MELT BUTTER AND OIL IN A LARGE SOUP POT. SAUTÉ ONION AND CELERY UNTIL SOFTENED AND ONION IS TRANSLUCENT. WHISK IN FLOUR AND COOK FOR 1 MINUTE, WHISKING ALL THE TIME. SLOWLY POUR IN 1 C CHICKEN BROTH AND WHISK UNTIL SMOOTH. WHISK IN THE REST OF THE LIQUIDS AND STIR UNTIL SMOOTH. ADD THE REST OF THE INGREDIENTS AND SIMMER FOR 20 MINUTES. YOU MAY NEED TO ADD MORE BROTH IF A THINNER SOUP IS DESIRED.