Cream of Mushroom Soup
Prep time:
Cook time:
Total time:
Serves: 6
- 3 tbsp butter
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4-5 garlic cloves, minced
- 2 lbs fresh mushrooms (see recommendations in post but most types work - I like a combo)
- 2 tbsp fresh thyme
- 1 tbsp fresh oregano
- 1 cup Marsala wine
- ½ cup flour
- 32 oz chicken broth
- 1 tbsp beef bouillon or 3 cubes
- 1 tsp salt
- 1 tsp fresh ground pepper
- ½ tsp red pepper flakes (optional)
- 1 cup cream or half and half
- 1 tbsp fresh parsley, chopped
- Add butter and olive oil to a large pot over medium heat.
- Once butter is melted add onion and saute for 3 minutes.
- Add garlic and saute one more.
- Add mushrooms, thyme and oregano and cook for 5 minutes, stirring frequently.
- Pour in Marsala. Stir to combine and simmer for 5 more minutes.
- Add flour and stir until combined. It will soak up most liquid.
- Add chicken broth and bring to boil.
- Stir in beef bouillon and spices.
- Reduce heat to low, cover and simmer for 30 minutes.
- Stir in cream and simmer on low heat for a couple minutes.
- Adjust spice to taste.
- Stir in parsley and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/cream-of-mushroom-soup/
3.5.3251