Cream of Mushroom soup

Recipes Help Groceries Timers

INGREDIENTS

4 TBL {57 g}

butter

1 TBL {14 g}

oil

{76 g} 2

onions diced

{12 g} 4

cloves garlic minced

1 1/2 pounds ( 750 g )

fresh brown mushrooms sliced

4 tsp {5.7 g}

chopped thyme divided

1/2 cup {118 g}

Marsala wine (any dry red or white wine)

6 TBL {47 g}

all-purpose flour

4 cup {1042 g}

low sodium chicken broth or stock

1 - 2 tsp {6.0-12 g}

salt adjust to taste

1/2 - 1 tsp {1.5-2.9 g}

black cracked pepper adjust to taste

2

beef bouillon cubes, crumbled

1 cup {238 g}

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. Saute 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.

Edit recipe:Cream of Mushroom soup      Show Edit HistoryFix