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Love mushrooms and cream?? This soup is lick the bowl scrumptious!
Mary Ellen’s Cream of Mushroom Soup
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.
Eagle’s Thumbprint Cookies
Makes about 3 dozen cookies
½ cup softened butter. If using unsalted, add optional salt – see below.
¼ cup light brown sugar, packed
1 egg, separated
½ tsp vanilla
1 cup flour. Sift first, then measure.
¼ tsp salt (optional)
¾ cup finely chopped walnuts
Seedless raspberry jelly or jam for filling. Apricot is also nice! Use good quality fruit jam or jelly.
Heat oven to 350 degrees. Thoroughly blend butter, sugar, egg yolk and vanilla. Blend flour (and salt, if using) and add gradually to butter mixture. Roll dough into 1 tsp size balls. Beat egg white slightly with fork in a small shallow bowl. Put chopped walnuts into another shallow bowl. Dip balls into egg white and then roll in nuts. Place 1 inch apart on a baking sheet covered with parchment paper. Press thumb gently into center of each cookie. Jelly/jam can be put in before or after baking.
Bake 10-12 minutes or until set.
If filling after baking, cool before filling with jam or jelly.