
Cream of Mushroom Soup
This cream of mushroom soup is perfect for a cozy dinner with family.
Ingredients
- 4 tablespoons Dan and Debbie’s salted butter
- 1 tablespoon oil
- 2 onions; diced
- 4 cloves garlic; minced
- 1 ½ pounds brown mushrooms; fresh, sliced
- 4 teaspoons chopped thyme; divided
- ½ cup any dry red or white wine
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt; adjust to taste
- ½-1 teaspoons black pepper; cracked, adjust to taste
- 2 beef bouillon cubes; crumbled
- 1 cup Dan and Debbie’s heavy cream
- ½ tablespoon parsley
- ½ tablespoon thyme
Instructions
- Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to 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, season with salt, pepper and crumbled bouillon cubes.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
- Mix in parsley and remaining thyme. Serve warm.
- Posted by Elizabeth Uthoff
- On October 4, 2024
- 0 Comments
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