Ingredients
4tbspbutter
1tbspoil
2onionsdiced
4garlic clovesminced
1½lbfresh brown mushroomssliced
4tspthymechopped, divided
1½cupMarsala wineor any dry red or white wine
6tbspall-purpose flour
4cupslow sodium chicken brothor stock
2tspsaltadjust to taste
1tspblack peppercracked, adjust to taste
2beef bouillon cubescrumbled
1cupheavy creamor half and half or evaporated milk
fresh parsleychopped, to serve
fresh thymechopped, to serve
Preparation
Heat the butter and oil in a large pot over medium-high heat until melted.
Sauté the onions for 2 to 3 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Add the mushrooms and 2 teaspoons of thyme, then cook for 5 minutes.
Pour in the wine and allow to cook for 3 minutes.
Sprinkle the mushrooms with flour, mix well, then cook for 2 minutes.
Add the stock, mix again and bring to a boil.
Reduce the heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
Cover and allow to simmer for 10 to 15 minutes, while occasionally stirring, until thickened.
Reduce the heat to low, then stir in the cream.
Allow to gently simmer, then add salt and pepper to taste.
Mix in the parsley and remaining thyme.
Serve warm, and enjoy!
