Cremini Mushroom Soup

Makes: About 4 Quarts

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 4 T Butter
• 1 T Oil
• 2 ea Onions, diced
• 4 cloves Garlic, minced
• 1 ½ lb Brown Mushrooms, fresh/sliced
• 4 t Fresh Thyme, chopped/divided
• ½ C Marsala Wine, or any dry red or white wine
• 6 T All-Purpose Flour
• 4 C Vegetable Stock (or low sodium chicken)
• ½-1 t Fresh Cracked Black Pepper, adjust taste
• 1 C Heavy Cream or Half and Half (can substitute with evaporated milk)
• ½ T Fresh Parsley, chopped (optional)

Instructions

1. Heat butter and oil in a large pot over medium-high heat, until melted.
2. Sauté onion for 2-3 minutes until softened.
3. Cook garlic until fragrant, about 1 minute.
4. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes,
5. Pour in wine and allow to cook for 3 minutes.
6. Sprinkle mushrooms with flour, mix well and cook for 2 minutes.
7. Add stock, mix again and bring to a boil.
8. Reduce to low-medium heat, season with salt and pepper
9. Cover and allow to simmer for 10-15 minutes, while occasionally stirring until thickened.
10. Reduce heat to low, stir in cream or half and half.
11. Allow to gently simmer (do not boil).
12. Adjust salt and pepper to your taste.
13. Garnish with thyme and parsley (optional).