Ingredients
4 tbsp butter
1 tbsp oil
2 medium onions, diced
4 garlic cloves, minced
1 ½ lbs (750g) fresh brown mushrooms, sliced
4 tsp thyme, chopped and divided
½ cup red or white wine
6 tbsp all-purpose flour
4 cups low-sodium chicken broth or stock
1-2 tsp salt, to taste
½-1 tsp freshly ground black pepper, to taste
2 beef bouillon cubes, crumbled
1 cup heavy cream or coconut cream
Chopped fresh parsley and thyme, to serve
Preparation
Pot
Place Pot over Cooker and touch the SOUP button. Touch the - / + to adjust desired temperature. Add butter and heat until melted. Sauté onion for 2-3 minutes until translucent. Add garlic and cook until fragrant, about 1 minute.
Add mushrooms and 2 tsp thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Sprinkle in flour, stir well, cook for 2 minutes. Add stock, stir well again and bring to a boil. Reduce temperature to 160°C, season with salt, pepper and crumbled bouillon cubes.
Cover with lid and allow to simmer for 10-15 minutes (set timer to desired duration), stir occasionally until thickened.
Reduce temperature to 120°C-130°C, stir in cream. Allow to gently simmer (do not boil). Add salt and pepper, to taste.
Top with parsley and remaining thyme. Serve warm.