Cream of Mushroom Soup

Ingredients:

• 4 tablespoons butter
• 1 tablespoon oil
• 2 onions, finely diced
• 4 cloves garlic, minced
• 1 ½ pounds (750g) cremini mushrooms, thinly sliced
• 4 teaspoons fresh thyme, chopped (divided)
• ½ cup Marsala wine (or any dry red or white wine)
• 6 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth or stock
• 1-2 teaspoons salt, to taste
• ½-1 teaspoon freshly ground black pepper, to taste
• 2 beef bouillon cubes, crumbled
• 1 cup heavy cream or half-and-half (can substitute with evaporated milk)
• Fresh parsley and thyme, chopped (for garnish)

Preparation:

1. In a large pot, melt the butter and heat the oil over medium-high heat. Add the diced onions and sauté for 2 to 3 minutes until they soften. Add the minced garlic and cook for about 1 minute until fragrant.
2. Stir in the mushrooms and 2 teaspoons of the chopped thyme. Cook for about 5 minutes until the mushrooms begin to release their juices. Pour in the Marsala wine and allow it to simmer for 3 minutes, letting the alcohol evaporate.
3. Sprinkle the flour over the mushrooms, stirring continuously, and cook for an additional 2 minutes. Gradually add the chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low-medium. Season with salt, pepper, and the crumbled bouillon cubes.
4. Cover the pot and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
5. Reduce the heat to low, then stir in the heavy cream or half-and-half. Let the soup gently simmer, but do not bring it to a boil. Adjust the seasoning with additional salt and pepper, if necessary.
6. Before serving, mix in the remaining thyme and garnish with fresh parsley. Serve the soup warm.

Nutrition Information:

• Calories: 271 kcal
• Carbohydrates: 21g
• Protein: 8g
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 583mg
• Potassium: 699mg
• Fiber: 1g
• Sugar: 5g
• Vitamin A: 550 IU
• Vitamin C: 7.6mg
• Calcium: 91mg
• Iron: 1.6mg