Preparation
- Warm butter and oil in a huge pot over medium-high warm until liquefied. Sauté onion for 2 to 3 minutes until mellowed. Cook garlic until fragrant, almost 1 minute.
- 2.Include mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and permit to cook for 3 minutes.
- Sprinkle mushrooms with flour, blend well and cook for 2 minutes. Include stock, blend once more and bring to a bubble.Decrease warm to low-medium warm, season with salt, pepper and disintegrated bouillon cubes.
- Cover and permit to stew for 10-15 minutes, whereas once in a while mixing, until thickened.
- Diminish warm to moo, mix in cream or half and half.Permit to delicately stew (don’t bubble). Alter salt and pepper to your taste.
- Blend in parsley and remaining thyme. Serve warm.
NUTRITION
Calories: 271kcal Carbohydrates: 21g Protein: 8g Fat: 13g Soaked Fat: 7gCholesterol: 35mg Sodium: 583mg Potassium: 699mg Fiber: 1g Sugar: 5gVitamin A: 550IU Vitamin C: 7.6mg Calcium: 91mg Press: 1.6mg
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