Cream of Mushroom Soup

Ingredients

• 4 tablespoons butter

• 1 tablespoon oil

• 2 onions diced

• 4 cloves garlic minced

• 1 1/2 pounds (750 g) fresh brown mushrooms sliced

• 4 teaspoons chopped thyme divided

• 1/2 cup Marsala wine (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

• 1/2-1 teaspoons black cracked pepper adjust to taste

• 2 beef bouillon cubes, crumbled

• 1 cup heavy cream or half and half (sub with evaporated milk)

• Chopped fresh parsley and thyme to serve

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.