Mary Ellen’s Cream of Mushroom Soup

Warning: This soup is lick the bowl scrumptious!

Mary Ellen’s Cream of Mushroom Soup

Serves 6


4 T butter

1 T olive oil

2 medium onions, diced

4 cloves garlic, minced

1 ½ lbs fresh white or brown mushrooms, sliced

2 tsp fresh chopped thyme

1 T fresh chopped parsley

½ cup Marsala wine (I prefer Cribari)

6 T all-purpose flour

4 cups low sodium chicken stock

1-2 tsp salt, adjust to taste

½-1 tsp black cracked pepper, adjust to taste

2 beef bouillon cubes, crumbled (I prefer Herb-ox)

1 cup half and half

1 bay leaf

Extra fresh parsley for garnish


Heat butter and oil in large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.

Add mushrooms with thyme and parsley. 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 heat. Add salt, pepper, bay leaf and crumbled bouillon cubes.

Partially cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in half and half. Allow to gently simmer – do NOT boil. If needed, adjust salt and pepper to your taste.

Serve warm garnished with a little fresh parsley.

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You “knead” these rolls!!

As a special “thank you” this Thanksgiving, here’s one of our family’s favorite recipes. Adapted from Martha Stewart and tweaked by Eagle elevate these dinner rolls from delicious to sublime. Absolutely the best above the rest!


Makes 3 dozen.

  • 2 packets (1/4 ounce each) active dry yeast
  • 1 1/2 cups warm whole milk (115 degrees)
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for dipping and brushing
  • 6 T sugar
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface


  1. Brush a large bowl with butter; set aside. In a small bowl, sprinkle yeast over ¼ cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 1 ¼ cups milk, egg and vanilla. Whisk to combine. Whisk in yeast mixture.
  2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
  3. Punch down dough. Cut into 2 pieces. Invert bowl over dough and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, pull off a medium meatball-size piece of dough for each roll, forming into a ball with your hands. I use the same method to form each roll the same way I work pizza dough to form a ball.
  4. Melt some more butter (about 1 stick). Dip each of the balls of dough into the melted butter and arrange dough balls in baking pans. Allow about ¼ inch of space between rows. Cover pans and let stand in a warm spot until rolls have doubled in size, about 20-30 minutes.
  5. Preheat oven to 375 degrees, with racks in upper and lower thirds. Brush rolls with more melted butter. Transfer to oven and bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.