Cream of Mushroom Soup
Ingredients
- 4 tbsp Butter
- 1 tbsp Oil
- 2 pcs Onion, diced
- 4 cloves Garlic, minced
- 1 ½ lbs Fresh brown mushrooms, sliced (750 g)
- 4 tsp Chopped thyme divided
- ½ cup Dry red or white wine
- 6 tbsp All-purpose flour
- 4 cups Chicken broth or stock
- 1 – 2 tsp Salt
- ½ – 1 tsp Black cracked pepper
- 2 pcs Beef bouillon cubes, crumbled
- 1 cup Heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme for garnish
Instructions
- In a large pot, melt the butter then add the oil, sauté the onion until it softens. Add the garlic for a few seconds before adding the mushrooms and the thyme. Let it cook for a few minutes, then pour in the wine and allow it to cook. Sprinkle the mushrooms with flour and mix it until well-combined. Add the stock and continue mixing, bring it to a boil.
- Season it with salt, pepper, and crumbled bouillon cubes. Cover and let it simmer for about 10 to 15 minutes, stir it occasionally until the soup thickens. Add the cream while stirring then let it simmer for a few, then add salt and pepper to taste. Sprinkle parsley and thyme, stir then serve.
