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.