Cream of Mushroom Soup

Ingredients

2 Tbs butter
1/2 Tbs olive oil
1 large onion diced
2 cloves garlic minced
8 oz mushrooms- sliced
2 tsp fresh thyme - divided
1/4 c marsala wine
3 Tbs flour
2 c chicken stock
1/2 tsp salt - to taste + MSG or Carousel seasoning
1/4 tsp black pepper - to taste
1 tsp beef boullion
1/2 c heavy cream
Chopped fresh parsley, chives and thyme to serve

Instructions

Heat butter and oil in a large pot over medium-high heat until melted.
Sauté onion for 2 to 3 minutes until softened.
Add garlic and cook until fragrant, about 1 minute.
Add mushrooms and teaspoon 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 warm stock, mix again and bring to a boil.
Reduce heat to low-medium heat, season with salt, pepper and bouillon.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Mix in parsley and remaining thyme. Serve warm.

Notes

Use immersion blender to thicken.
Opt: Top with sauteed mushrooms.
Use arrowroot to thicken if too thin.