Cream of Mushroom Soup

If you love to cook and you love cream of mushroom soup, this is for you!  I will post the website I got it from at the bottom, where they go into a lot of the whys of the ingredients, as well as substitutions.  I found it delicious this way.  And I made it with Better than Bouillon Vegetable Base.

Ingredients:
4 Tbsp. Butter
1 Tbsp. Oil (I used Olive Oil)
2 onions, diced
4 cloves garlic minced (4-5 tsp. garlic from a jar)
1 1/2 pounds (750 grams) mushrooms (I use a combination of white and portabella, but may try some different in the future)
4 tsp. fresh thyme, divided
1/2 cup Marsala wine (I used the wine that is sold as cooking wine)
6 Tbsp. all purpose flour
4 cups vegetable broth (made from Better than Bouillon Vegetable Base)
1-2 tsp. salt, adjust to taste
1/2-1 tsp. black cracked pepper
2 tsp. Better than Bouillon Vegetable Base (not prepared)
1 cup (1/2 pint) heavy cream (I set it out while I prepare the soup, so it won't be cold when its added)
Chopped fresh parsley/thyme to serve (optional)

Heat butter and oil in a large pot over medium high heat until melted.  Saute onions for 2-3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.

Add mushrooms and 2 tsp. thyme and cook for 5 minutes.  Add win and cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes.

Add vegetable broth, mix well again and bring to boil.  Reduce heat to low-medium heat and season with salt and pepper.  Add 2 tsp. vegetable base and stir.

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in cream.  Allow to gently simmer (do not boil).  Adjust salt and pepper to your taste. 

Mix in parsley and remaining thyme if desired.  Serve warm.

**Courtesy of https://cafedelites.com/creamy-mushroom-soup/