Cream of Mushroom Soup
Ingredients
- 1 Tbsp butter
- 1 tsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1ΒΌ 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.