Name: Cream of Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp butter; 1 tsp olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1¼ pounds mushrooms, sliced/chopped; 1 tsp dried thyme; 1/2 cup Marsala cooking wine or any dry red wine; 6 Tbsp all purpose flour; 4 cups low sodium chicken broth; 1/2 tsp salt; 1/2 tsp fresh ground black pepper; 2 beef bouillon cubes, crushed; 1 cup fat free half and half; chopped fresh parsley

Cream of Mushroom Soup

Joan

Serves 6 – a bit over a cup per serving

Adapted from Cafedelites.com

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine soup

Servings 6

Ingredients

1 Tbsp butter
1 tsp olive oil
1 small onion, diced
4 cloves garlic, minced
1¼ pounds mushrooms, sliced/chopped
1 tsp dried thyme
1/2 cup Marsala cooking wine or any dry red wine
6 Tbsp all purpose flour
4 cups low sodium chicken broth
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 beef bouillon cubes, crushed
1 cup fat free half and half
chopped fresh parsley

Instructions

Heat butter and oil in a large pot or dutch oven over medium high heat until melted. Saute onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute
Add mushrooms and 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 chicken broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and bouillon cubes.
Cover and allow to simmer for 10-15 minutes, stirring, until thickened
Reduce heat to low, stir in half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. Mix in parsley. Serve.

Keyword mushrooms