- 4 tbsps. butter
- 1 tablespoon of olive oil
- 2 diced onions
- 4 garlic cloves, minced
- 1 1/2 pound (750 g) sliced fresh brown mushrooms
- 4 tsp. chopped thyme (divided)
- 1/3 cup of vinegar
- 6 tbsps. flour (all-purpose)
- 4 cups chicken stock or broth with reduced sodium
- 1 to 2 tablespoons salt, to taste
- 1/2-1 teaspoon cracked black pepper, to taste
- 2 crumbled beef bouillon cubes
- 1 cup cream (heavy or half-and-half) (sub with evaporated milk)
- To serve, fresh parsley and thyme, chopped
In a large saucepan, melt the butter and oil over medium-high heat. Cook for 2 to 3 minutes, or until onion is softened. Cook for 1 minute, or until garlic is aromatic.
Cook for 5 minutes with the mushrooms and 2 tablespoons thyme. Cook for 3 minutes after adding the vinegar.
Sprinkle the flour over the mushrooms, toss well, and cook for 2 minutes. Add the stock, stir, and bring to a boil. Season with salt, pepper, and crushed bouillon cubes and reduce heat to low-medium.
Cover and cook for 10-15 minutes, stirring periodically, until the sauce has thickened.
Reduce to a low heat and mix in the cream or half-and-half. Allow to simmer over low heat (do not boil). Season with salt and pepper to taste.
For a smooth and creamy soup, use a blender or immersion blender.