Homemade Cream of Mushroom Bone Broth Soup is full flavored and so easy to make, you won't buy soup in a can again! Ready and on your table in minutes.
4 tbsp butter
1 tbsp oil
2 onions diced
4 cloves garlic minced
1 1/2 lbs fresh brown mushrooms sliced
4 tsp chopped thyme divided
1/2 cup Marsala wine (any dry red or white wine)
6 tbsp flour or corn starch (optional)
4 pkgs of Bone Brewhouse Wild Mushroom instant bone broth prepared in 4 cups of hot water
Salt and pepper
2 beef bouillon cubes, crumbled
1 cup heavy cream or half and half (sub with evaporated milk)
Chopped fresh parsley and thyme to serve
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 min. Add mushrooms and 2 teaspoons thyme, cook for 5 mins. Pour in wine and allow to cook for 3 mins. Sprinkle mushrooms with flour, mix well and cook for 2 mins. Add bone broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes. Cover and allow to simmer for 10-15 mins while occasionally stirring, until thickened.
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. Mix in parsley and remaining thyme. Serve warm.