Ingredients
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3 tablespoons butter
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1 small onion, chopped
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1 -2 tablespoon fresh minced garlic (optional or to taste)
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1/2 teaspoon dried thyme
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6 cups fresh sliced mushrooms
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1 pinch cayenne pepper
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6 tablespoons flour (1/4 cup plus 2 tablespoons)
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2 (14 1/2 ounce) cans chicken broth, undiluted
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1 cup 18% table cream
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1 teaspoon fresh ground black pepper (or to taste)
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1/3-1/2 cup parmesan cheese (optional or to taste)
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salt (to taste)
Instructions
- In a saucepan or pot heat butter over medium heat; add in onions, garlic and thyme, and cayenne saute for about 3 minutes.
- Add in mushrooms and saute until tender.
- In a small bowl combine 1 can of broth with the flour until smooth; add to the pot along with the remaining broth; bring to a boil and cook stirring for 2 minutes or until thickened.
- Reduce the heat to low and stir in the cream.
- Season with black pepper and simmer over low heat for 15 minutes.
- Mix in Parmesan cheese (if using) and heat through, then season with salt to taste.