So heartwarming and delicious on a chilly day! Serve with some crusty bread and fruit and throw another log on the fire!
Directions:
Serves 2
• 4 Tbs of room temperature butter – divided use
• 4 Tbs of flour
• 3/4 cup of chopped onion
• 6 oz of baby bella mushrooms (cremini) cut into 1/2 inch chunks
• 2 Tbs of water
• 1 tsp of salt
• 2 cups of chicken stock
• 1/4 tsp of black pepper
• 3 fresh thyme sprigs
• 2 Tbs of Marsala wine
• 1 cup of half and half
• 2 oz of blue cheese, crumbled
• 2 Tbs of chopped chives
Directions:
In a small saucepan, heat 3 Tbs of butter and stir in the flour until completely incorporated, then remove from the heat. Place the remaining 1 Tbs butter in a large saucepan over medium heat, add the onion and cook for 2 minutes.
Add the mushrooms, a small amount of water (about 2 Tbs) and the salt.
Reduce the heat, cover and simmer for 10 minutes.
Add the chicken stock, pepper and thyme sprigs.
Bring to a boil and add the roux, stir well to combine.
Add the Marsala and whisk over medium heat until the soup thickens.
Add the half & half, cook for another few minutes,
Remove the thyme sprigs. Give it a taste and add salt if needed.
Ladle into bowls, sprinkle on the blue cheese and the chives. Bon Appetit!
