Source: cafedelites.com

Prep time: 10 minutes
Cook time: 30 minutes
Total Time: 40 minutes
Servings: 6

INGREDIENTS:

• 4 tablespoons butter
• 1 tablespoon oil
• 2 cups yellow onions diced (about 2 medium onions)
• 4 cloves garlic minced
• 1 1/2 pounds brown mushrooms fresh, sliced
• 4 teaspoons chopped thyme divided
• 1/2 cup Marsala wine any dry red or white wine
• 6 tablespoons all-purpose flour
• 4 cups low sodium chicken broth or stock
• 1-2 teaspoons salt adjust to taste
• 1/2-1 teaspoons black pepper cracked, adjust to taste
• 2 beef bouillon cubes crumbled
• 1 cup heavy cream or half and half, sub with evaporated milk
• 1/2 tablespoon parsley chopped, fresh, to serve
• 1/2 tablespoon thyme chopped, fresh, to serve

DIRECTIONS:

• 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.

NOTES:

• Notes
• Tip: If you’re dairy free, feel free to leave out the cream.