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Soups and Stews


1/2 cup butter
3/4 cup diced onion
1 1/2 cups Marsala wine
1 1/4 lbs. sliced mushrooms
6 cups chicken stock
1 clove garlic, chopped
2 cups heavy cream
1/2 cup flour
2 teaspoons fresh thyme, chopped
salt & pepper to taste

In a large saucepan on medium heat, melt butter and saut� onions until clear. Add mushrooms, increase heat to high and saut� mushrooms until golden brown. Add garlic and saut� until soft, 1 minute. Season with salt and pepper. Add flour and thyme and stir 2 - 3 minutes, add marsala wine, stir and reduce liquid by half. Add chicken stock, simmer 15 minutes. Add cream, bring back to a simmer and correct seasoning with salt and pepper.


Unrated