Cream of Mushroom Soup
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Onions | |
| 750 g | Mushrooms | (brown) |
| 4 tbsp | Butter | |
| 250 ml | Cream | |
| 4 cloves | Garlic | |
| 4 tsp | Fresh thyme | |
| 1 tbsp | Fresh parsley | |
| 1 tbsp | Rapeseed oil | |
| 125 ml | Marsala wine | |
| 6 tbsp | Flour | |
| 1000 ml | Chicken stock | |
| 2 cubes | Beef bouillon |
- 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 sliced mushrooms (brown mushrooms recommended) 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 bouillons, 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.
Fat:
13g
Saturates:
7g
Sugars:
5g
Protein:
8g
Carbs:
21g
Fiber:
1g
22.6%
Calories
21.2%
Carbs
9.4%
Protein
32.5%
Fat
4%
Fiber