Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Total time: 45 min
Ingredients: 4 tbsp Butter; 1 tbsp Oil; 2 cups Onion; 4 cloves Garlic; 1 ½ lb Mushroom; 5 ½ tsp Thyme, chopped; ½ cups Marsala; 6 tbsp Flour; 4 cups Chicken broth; 1–2 tsp Salt; ½–1 tsp Black pepper; 2 Beef stock; 1 cup Heavy cream; ½ tbsp Parsley

By Cafe Delites · 45 min

Ingredients

Butter4 tbsp
Oil1 tbsp
Onion2 cups
Garlic4 cloves
Mushroom1 ½ lb
Thyme · chopped5 ½ tsp
Marsala½ cups
Flour6 tbsp
Chicken broth4 cups
Salt1–2 tsp
Black pepper½–1 tsp
Beef stock2
Heavy cream1 cup
Parsley½ tbsp

Instructions

Melt the butter with the oil in a large pot over medium-high heat. Soften the onion for 2-3 minutes, then cook the garlic for about 1 minute until fragrant.
Add the mushrooms and 2 teaspoons of the thyme and cook for 5 minutes. Pour in the wine and cook for 3 minutes.
Sprinkle the flour over the mushrooms, stir well and cook for 2 minutes. Add the stock, stir and bring to a boil.
Lower to low-medium heat and season with the salt, pepper and crumbled bouillon cubes. Cover and simmer for 10-15 minutes, stirring now and then, until thickened.
Lower the heat to low, stir in the cream and simmer gently without boiling. Adjust the salt and pepper to taste.
Stir in the parsley and the remaining thyme and serve warm.

Summarized from Cafe Delites's video. Watch it for the details.

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