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Cream of Mushroom Soup
Ingredients
  • 4 T. butter
  • 1 T. oil
  • 2 onions diced
  • 3-4 cloves garlic minced
  • 1 1/2 pounds fresh brown mushrooms sliced and/or chopped
  • 4 t. fresh thyme chopped
  • 1/2 C. Marsala wine
  • 6 T. all-purpose flour
  • 4 to 5 C. vegetable broth
  • Salt to taste
  • 1 t. freshly-ground black pepper
  • 1-2 C. heavy cream or half and half
  • Chopped fresh parsley and thyme to serve
  • Cayenne pepper optional
Instructions
  1. Put butter and oil in a soup pot and heat until butter melts. Sauté the onion for several minutes until it has softened. Add the minced garlic to the onion and sauté until the garlic is fragrant. This will take about 1 minute.
  2. Add the sliced and/or chopped mushrooms (I used cremini mushrooms) and 2 t. of chopped fresh thyme to the soup pot and cook for about 5 minutes. Add the Marsala wine and continue to cook until the wine is cooked down. This will take about 3 minutes.
  3. Sprinkle flour over the mushrooms you have sautéed in the soup pot, stir well and cook for about 3 more minutes. Add the vegetable broth to the mushroom mixture and bring to a boil. Turn heat down to medium. Season your soup with salt and pepper. Cover the soup pot and simmer the soup for 10 to 15 minutes until it begins to thicken. Stir the soup occassionally as it thickens.
  4. Reduce heat to low and add the cream. (I was feeling extravagant and nostalgic and added 2 cups of cream.) Allow soup to simmer for a few minutes but don't let it boil. Season with salt and pepper as necessary.
  5. Garnish soup with chopped fresh parsley and thyme to your taste. Garnish with a bit of cayenne pepper if you wish. Serve warm.