Instructions:
- In a large pot, melt butter and oil over medium-high heat until liquefied. Sauté onions for 2 to 3 minutes until softened, then add garlic and cook until fragrant, approximately 1 minute.
- Add mushrooms and 2 teaspoons of thyme; cook for 5 minutes. Pour in Marsala wine and let it cook for an additional 3 minutes.
- Sprinkle mushrooms with flour, mix well, and cook for 2 minutes. Add chicken broth, mix again, and bring to a boil. Reduce heat to low-medium, season with salt, pepper, and crumbled bouillon cubes. Cover and allow it to simmer for 10-15 minutes, stirring occasionally, until thickened.
- Reduce heat to low, stir in cream or half and half. Allow it to gently simmer without boiling. Adjust salt and pepper to your taste.
- Mix in parsley and the remaining thyme. Serve warm.
Nutrition:
- Calories: 271kcal
- Carbohydrates: 21g
- Protein: 8g
- Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 583mg
- Potassium: 699mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 550IU
- Vitamin C: 7.6mg
- Calcium: 91mg
- Iron: 1.6mg
Savor the creamy elegance of this Mushroom Marsala Soup, a perfect blend of sophistication and comfort in every spoonful! 🥣🍷
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