Ingredients
6
6 servings
- •5 tablespoons butter
- •1 pound fresh morel mushrooms, sliced into 1/2-inch pieces
- •6 cloves garlic, minced
- •1 medium onion, diced
- •2 teaspoons dried thyme
- •2 teaspoons dried parsley
- •0.5 cup moscato wine
- •0.5 cup all-purpose flour
- •4 cups beef broth
- •1 teaspoon chicken bouillon granules, or more to taste
- •1 teaspoon salt, or more to taste
- •1 teaspoon cracked black pepper, or more to taste
- •1 cup heavy whipping cream
- •0.5 cup milk, or to taste
Instructions
- Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
- Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
- Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
- Stir in cream and enough milk to reach desired thickness. Cook until heated through.
Nutritional Facts
Per 6 servings
- Calories: 347
- Carbohydrate: 20g
- Fat: 25g
- Fiber: 2g
- Protein: 7g
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