Preparation

1. 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. 2.Include mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and permit to cook for 3 minutes.
3. 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.
4. Cover and permit to stew for 10-15 minutes, whereas once in a while mixing, until thickened.
5. 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.
6. 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