Cream of Mushroom Soup

Ingredients:

1. 4 tablespoons butter
2. 2-4 tablespoons olive oil
3. 1 onion diced finely
4. 4 cloves garlic minced
5. 1 1/2 pounds (750 g) fresh mushrooms diced (or as much 3lb if you want)
6. 4 teaspoons chopped thyme
7. 1/2 cup Marsala or white wine
8. 6 tablespoons all-purpose flour
9. 4 cups chicken/vegetable broth
10. 2 teaspoons kosher salt
11. 2 teaspoons *FRESHLY CRACKED* black pepper
12. 1 cup heavy cream

Instructions:

• Chopped fresh parsley and thyme to serve
• Sauté mushrooms and salt in oil for 5 minutes until browned
• Add onion and butter, cook for 2-3 minutes until onion is softened
• Add garlic, thyme, and pepper, cook ~1 min until fragrant
• Sprinkle mushrooms with flour, mix well and cook for 2 minutes
• Pour in wine and cook for 3 minutes
• Add stock and return to boil
• Reduce to low-medium heat, cover, and simmer for 10-15 minutes until thickened, occasionally stirring
• Reduce heat to low, stir in cream
• Gently simmer (do not boil)
• Adjust salt and pepper to your taste.
• Mix in parsley and remaining thyme. Serve warm.