Creamy Mushroom Soup
It's creamy mushroom soup! This creamy mushroom soup is easy to make, low in carbs, dairy free, vegan, paleo. Ready in about 30 minutes, this recipe will soon become your favorite soup recipe
INGREDIENTS
- 2 onions, diced
- 6 tablespoons all-purpose flour
- 4 cups low sodium broth or chicken broth
- 1 tablespoon of oil
- 1/2 cup Marsala wine (any dry red or white wine)
- 4 garlic cloves, minced
- 1 to 2 teaspoons of salt to adjust to taste
- 2 beef broth cubes, crumbled
- 4 tablespoons of butter
- 1 1/2 pounds (750 g) sliced fresh brown mushrooms
- 4 teaspoons of chopped thyme, divided
- 1 / 2-1 teaspoon crushed black pepper, adjust to taste
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme for serving
INSTRUCTIONS
First, heat butter and oil in a large saucepan over medium-high heat until melted. Sauté the onion for 2 to 3 minutes until softened. Cook the garlic until fragrant, about 1 minute.
Then, add the mushrooms and 2 teaspoons of thyme, cook for 5 minutes. Pour in the wine and cook for 3 minutes.
Sprinkle the mushrooms with flour, mix well and cook for 2 minutes. Add the broth, mix again and bring to a boil. Reduce the heat to low-medium, season with salt, pepper and crumbled stock cubes.
Cover and simmer for 10 to 15 minutes, stirring occasionally, until thickened.
Reduce the heat to low, incorporate the cream or half and half. Simmer gently (do not boil). Adjust the salt and pepper to your liking.
Stir in the parsley and remaining thyme. Serve hot.
Happy Cooking Time.
