Fresh Mushroom Soup (Print Version)

# Ingredients:

01 - 4 tablespoons butter.
02 - 1 tablespoon oil.
03 - 2 small onions, finely diced.
04 - 4 garlic cloves, minced.
05 - 1 1/2 pounds of sliced brown mushrooms.
06 - 4 tablespoons chopped fresh thyme.
07 - 1/2 cup dry wine (your choice).
08 - 6 tablespoons flour.
09 - 4 cups of low-sodium chicken broth.
10 - 1-2 teaspoons salt.
11 - 1/2-1 teaspoon ground black pepper.
12 - 2 beef bouillon cubes.
13 - 1 cup heavy cream, canned milk, or half-and-half.
14 - 1/2 teaspoon parsley, chopped, for garnish.
15 - 1/2 teaspoon fresh thyme, chopped, for garnish.

# Instructions:

01 - Warm butter with oil in a large pot. Toss in onions; let them soften for 2-3 minutes. Add the garlic and stir for another minute.
02 - Mix in mushrooms and 2 tablespoons of thyme. Cook them for 5 minutes, then pour in the wine and let it cook off for 3 minutes.
03 - Sprinkle in the flour and stir for about 2 minutes. Gradually pour in the broth while stirring constantly. Bring it to a simmer.
04 - Lower the heat to a gentle simmer. Add salt, pepper, and bouillon cubes. Put a lid on and cook for 10-15 minutes until it thickens.
05 - Turn the heat down to very low and gently stir in the cream. Make sure it doesn't come to a boil. Adjust the seasoning if needed.
06 - Sprinkle the finished soup with the chopped herbs. Serve while it's warm.

# Notes:

01 - Skip cream for a dairy-free option; use your favorite alternative milk instead.

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