Cream of Mushroom Soup

Once you have tried this decadent Cream of Mushroom Soup you will never use store bought again. Perfect by itself, in green bean casserole, on chicken pasta dishes, and more. Makes a BIG batch. Use fresh, or freeze for a simple meal at your convenience.

4 tbsp butter

2 tbsp vegetable or olive oil

2 onions, diced

4 cloves garlic, minced

1 ½ lb fresh mushrooms or 2.5 oz dried mushrooms (variety is the secret; blend Oyster, Shiitake, Chestnut, Lions Mane, Beech and/or Pioppino in your favorite combinations)

4 tsp chopped thyme

½ C Marsala wine (any dry red or white can be used)

6 tbsp all-purpose flour

4 C low sodium chicken stock (32oz box)

1-2 tsp salt to taste

1 tsp black pepper

2 beef bouillon cubes, crumbled

1 C heavy cream

1.      If using dried mushrooms, rehydrate first in several cups hot water 20min. Dice fresh or rehydrated mushrooms.

2.      Heat butter and oil in a large pot over medium-high heat. Sauté onion until soft, add garlic and sauté until just fragrant.

3.      Add mushrooms and thyme and cook 5min with stirring.

4.      Pour in wine and simmer 3-5min

5.      Sprinkle flour over mixture and mix well; cook with stirring 2min.

6.      Add chicken stock and mix well, bring to low boil.

7.      Season with salt, pepper and bouillon crumbles; reduce heat to low-medium to simmer 10-15min until thickened and bubbly.

8.      Reduce heat to low, stir in heavy cream. Allow to simmer (do not boil). Adjust salt and pepper to taste.

*modified from Café Delites Cream of Mushroom Soup