Cream of Mushroom Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

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)

4 cups 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 Or Better than Bouillon

1 cup heavy cream

Chopped fresh parsley and thyme to serve

Directions

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.

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. Use xanthan gum or cornstarch to thicken if needed.

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.