Rich Creamy Mushroom Soup (Print Version)

# Ingredients:

→ Base Ingredients

01 - 4 tablespoons butter
02 - 1 tablespoon oil
03 - 2 onions, diced
04 - 4 cloves garlic, minced
05 - 1½ pounds fresh brown mushrooms, sliced
06 - 4 teaspoons chopped thyme, divided

→ Liquids and Thickeners

07 - ½ cup Marsala wine (or any dry red or white wine)
08 - 6 tablespoons all-purpose flour
09 - 4 cups low sodium chicken broth or stock
10 - 1 cup heavy cream (or half and half, can substitute with evaporated milk)

→ Seasonings

11 - 1-2 teaspoons salt, adjust to taste
12 - ½-1 teaspoon cracked black pepper, adjust to taste
13 - 2 beef bouillon cubes, crumbled

→ Garnish

14 - ½ tablespoon fresh parsley, chopped
15 - ½ tablespoon fresh thyme, chopped

# Instructions:

01 - Heat butter and oil in a large pot over medium-high heat until melted. Add the diced onions and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook until fragrant, about 1 minute.
02 - Add the sliced mushrooms and 2 teaspoons of the chopped thyme to the pot. Cook for 5 minutes, stirring occasionally, until the mushrooms begin to soften and release some moisture.
03 - Pour in the Marsala wine (or your choice of dry wine) and allow the mixture to cook for about 3 minutes. This helps to deglaze the pan and builds flavor.
04 - Sprinkle the flour over the mushrooms and stir well. Cook for 2 minutes to remove the raw flour taste. Gradually pour in the chicken stock while stirring continuously to prevent lumps. Mix well and bring to a boil.
05 - Reduce heat to low-medium, season with salt, pepper, and crumbled bouillon cubes. Cover the pot and allow the soup to simmer for 10-15 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
06 - Reduce heat to low and stir in the heavy cream or half and half. Allow the soup to gently simmer (do not boil, as this can cause the cream to separate). Adjust salt and pepper to taste.
07 - Just before serving, stir in the chopped fresh parsley and the remaining thyme. Serve the soup warm, with additional herbs for garnish if desired.

# Notes:

01 - For a dairy-free version, you can omit the cream entirely, or substitute with a plant-based cream alternative.
02 - This soup can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
03 - For a richer mushroom flavor, you can use a mix of different mushroom varieties such as cremini, shiitake, and portobello.

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