Dear Reader,
Cream of Mushroom soup is one of my favorites. A friend gave me a recipe a few years back, but I never made it until the other day. Oh my gosh! It’s fantastic! Enjoy….
Cream of Mushroom Soup
4 Tablespoons butter
1 Tablespoon oil
2 onions diced
4 garlic cloves minced
1 ½ pound fresh brown mushrooms sliced
4 teaspoons chopped thyme (divided)
½ cup Marsala wine (or any dry red or white wine)
6 Tablespoons all-purpose flour
4 cups chicken broth
1 teaspoon salt
1 or two teaspoons of seasoned pepper
2 beef bouillon cubes, crumbled
1 cup heavy cream
Chopped fresh parsley and thyme to serve
Heat butter and oil in large pot over med-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic about 1 minute.
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and 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, season with salt, pepper and crumbled bouillon cubes.
Cover and allow to simmer for 10-15 minutes, occasionally stirring, until thickened.
Reduce heat to low, stir in cream. Allow to gently simmer--do not boil.
Mix in parsley and remaining thyme. Serve warm.
(This soup does not freeze, but keeps in refrigerator for a week.)
Thanks for reading with me. It’s so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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