Ingredients
- 1/4 cup unsalted butter
- 1 medium onion diced
- 4 cloves garlic minced
- 1 pound cremini mushrooms sliced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/3 cup dry white wine
- 4 cups low-sodium vegetable broth
- 1 1/2 cups heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and sliced mushrooms, cook until mushrooms are golden, about 8 minutes. Add flour and cook for one minute, stirring.
- Add thyme and white wine to the pot, scraping any bits off the bottom. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes.
- Reduce heat to low, stir in heavy cream, and season with salt and pepper. Simmer for an additional 5 minutes. Adjust seasoning if necessary.
- Serve warm, garnished with fresh parsley.
