Instructions:

1. In a large pot, melt butter and oil over medium-high heat until liquefied. Sauté onions for 2 to 3 minutes until softened, then add garlic and cook until fragrant, approximately 1 minute.
2. Add mushrooms and 2 teaspoons of thyme; cook for 5 minutes. Pour in Marsala wine and let it cook for an additional 3 minutes.
3. Sprinkle mushrooms with flour, mix well, and cook for 2 minutes. Add chicken broth, mix again, and bring to a boil. Reduce heat to low-medium, season with salt, pepper, and crumbled bouillon cubes. Cover and allow it to simmer for 10-15 minutes, stirring occasionally, until thickened.
4. Reduce heat to low, stir in cream or half and half. Allow it to gently simmer without boiling. Adjust salt and pepper to your taste.
5. Mix in parsley and the remaining thyme. Serve warm.

Nutrition:

• Calories: 271kcal
• Carbohydrates: 21g
• Protein: 8g
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 583mg
• Potassium: 699mg
• Fiber: 1g
• Sugar: 5g
• Vitamin A: 550IU
• Vitamin C: 7.6mg
• Calcium: 91mg
• Iron: 1.6mg

Savor the creamy elegance of this Mushroom Marsala Soup, a perfect blend of sophistication and comfort in every spoonful! 🥣🍷