Soups, Salads & Sauces
4 Tbs Butter
4 Tbs Olive oil
2 ea Onions, diced
4 tsp Garlic, minced
1-1/2 lb Fresh brown mushrooms, sliced
4 tsp Chopped thyme, divided
1/2 cup Dry white wine
6 Tbs Flour
4 cups Chicken broth
1-2 tsp Salt, adjust to taste
1/2 tsp Black fresh-ground pepper, adjust to taste
2 ea Beef bouillon cubes, crushed
1 cup Heavy cream
Adapted from cafedelites.com by BBF, April, 2019.
Heat butter & oil in a large pot over medium-high heat until melted. Saute onion for 5-10 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms & 2 teaspoons thyme, cook for 10-15 minutes.
Pour in wine & allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well & cook for 2 minutes. Add stock, mix again & bring to a boil. Reduce heat to low-medium, season with salt, pepper & crushed bouillon cubes.
Cover & allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream. Allow to gently simmer (do not boil). Adjust salt & pepper to your taste.
Mix in remaining thyme & blend in blender until creamy smooth.