Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Wow! Another incredible recipe, this cream of mushroom soup is everything you could want in a dish. The hearty mushrooms add an earthy element and a healthy source of protein, while aromatic onion and garlic add lots of flavor and antioxidants. All of the ingredients, from the thyme to the beef bullion base, add a rich dimension to this recipe. I substituted the chicken broth for chicken bone broth which brought even more richness and gut-friendly collagen to this already great-for-your-body meal. This tasty soup will call you back for seconds!
Makes 4 servings
Preparation Time: 20 minutes
Cook Time: 45 minutes
Cost: $17
Ingredients:
*4 tablespoons butter
*1 tablespoon oil
*2 onions, diced
*4 cloves garlic, minced
*1 1/2 pounds fresh brown mushrooms, sliced
*4 teaspoons thyme, chopped
*1/2 cup Marsala wine (any dry red or white wine)
*6 tablespoons all-purpose flour
*4 cups low sodium chicken broth
*1-2 teaspoons salt, to taste
*1/2 teaspoon black cracked pepper, adjust to taste
*2 beef bouillon cubes, crumbled
*1 cup heavy cream or half and half
*1/2 teaspoon fresh parsley per bowl for garnish
Preparation:
*Heat butter and oil in a large pot over medium-high heat until melted.
*Sauté onions for 2 to 3 minutes until softened.
*Cook garlic, about 1 minute.
*Add mushrooms and 2 teaspoons thyme, cook for 5 minutes.
*Pour in wine and allow to cook for 3 minutes.
*Sprinkle mushrooms in the pan with flour, mix well and cook for 2 minutes.
*Add broth, mix again and bring to a boil.
*Reduce heat to low-medium heat and add salt, pepper and crumbled bouillon cubes.
*Cover and allow to simmer for 10-15 minutes until thickened (stirring occasionally).
*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.
Recipe and Taste Tester - Alina Gersib