Ingredients
- 4 tablespoon sbutter
- 1 tablespoon oil
- 2 cup sonionsdiced (about 2 medium onions)
- 4 clove sgarlicminced
- 1 1/2 pound sbrown mushroomsfresh, slice d
- 4 teaspoon schopped thymedivided
- 1/2 cup Marsala wineany dry red or white wine
- 6 tablespoon sall-purpose flour
- 4 cup slow sodium chicken brothor stock
- 1-2 teaspoon ssaltadjust to taste
- 1/2-1 teaspoon sblack peppercracked, adjust to taste
- 2 beef bouillon cubescrumbled
- 1 cup heavy creamor half and half, sub with evaporated milk
- 1/2 tablespoon parsleychopped, fresh, to serve
- 1/2 tablespoon thymechopped, fresh, 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.
