Creamy Mushroom Soup
Ingredients
- 1.5 pounds brown mushrooms fresh, sliced
- 2 to 3 minutes for sauteing onion
- 1 minute garlic cook until fragrant
- 2 teaspoons thyme chopped
- 0.5 cup Marsala wine or any dry red or white wine
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- 0.5-1 teaspoons black pepper cracked, adjust to taste
- 2 cubes beef bouillon crumbled
- 1 cup heavy cream or half and half, sub with evaporated milk
- 0.5 tablespoon parsley chopped, fresh, to serve
- 0.5 tablespoon thyme chopped, fresh, to serve
- 2 tablespoons butter
- 1 tablespoon oil
Instructions
- Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
- Mix in parsley and remaining thyme. Serve warm.
