4 cups chicken vegetable broth, or vegetable stock (low sodium)
2 teaspoons fresh thyme leaves
1 teaspoon dried marjoram
½ teaspoon seasoned salt
½ teaspoon fresh ground black pepper
¾ cup heavy whipping cream
Instructions
Melt the butter and heat the olive oil in a Dutch Oven or heavy pot over medium heat. Add the onions and mushrooms. Saute until the onions are soft and mushrooms are browned. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring.
Stir in the flour and continue cooking for 2 minutes while stirring. Slowly stir in the chicken broth until smooth and creamy. Add the fresh thyme, dried marjoram, seasoned salt, and black pepper and continue cooking over medium low heat until thickened. Turn the heat as low as it will go and stir in the cream. Season with more salt and black pepper to taste if desired.
If desired garnish with croutons, sour cream, fresh thyme or chopped fresh parsley.
