Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 271kcal

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 1/2 pounds (750 g) fresh brown mushrooms 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 cracked pepper adjust to taste
  • 2 beef bouillon cubes, crumbled
  • 1 cup heavy cream or half and half (sub with evaporated milk)
  • Chopped fresh parsley and thyme to serve

Instructions

  • 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.
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