====== Mushroom Soup ======


===== Ingredients =====

  * 4 tablespoons butter
  * 1 tablespoon oil
  * 2 onions diced
  * 4 cloves garlic minced
  * 1 1/2 pounds (750 g) fresh brown mushrooms sliced
  * 4 teaspoons chopped thyme divided
  * 1/2 cup Marsala wine (any dry red or white wine)
  * 6 tablespoons all-purpose flour
  * 4 cups low sodium chicken broth or stock
  * 1-2 teaspoons salt adjust to taste
  * 1/2-1 teaspoons black cracked pepper adjust to taste
  * 2 beef bouillon cubes, crumbled
  * 1 cup heavy cream or half and half (sub with evaporated milk)
  * Chopped fresh parsley 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. 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.