Cream of Mushroom

My boys love Cream of Mushroom hence decided to try to make this dish. However since it was served to kids, I skipped the wine and did not bother to get any fresh herbs. Hence slight alteration to the recipe but still it manages to get thumbs up from everyone! 

Link:https://cafedelites.com/creamy-mushroom-soup/

INGREDIENTS

• 4 tablespoons butter (56g)
• 1 tablespoon oil
• 2 onions diced (yellow onion used)
• 4 cloves garlic minced
• 1 1/2 pounds (750 g) fresh brown mushrooms sliced
• 4 teaspoons chopped thyme divided (did not used)
• 1/2 cup Marsala wine (any dry red or white wine) (did not used)
• 6 tablespoons all-purpose flour (90g)
• 4 cups low sodium chicken broth or stock
• 1-2 teaspoons salt adjust to taste (1 teaspoon used but too salty)
• 1/2-1 teaspoons black cracked pepper adjust to taste (no specific measurement, normal pepper and Italian Herbs used)
• 2 beef bouillon cubes, crumbled (did not used)
• 1 cup heavy cream or half and half (sub with evaporated milk) (heavy cream used)
• Chopped fresh parsley and thyme to serve (did not used)

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.