Ingredients

• 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 cups moscato wine
• 0.5 cups 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 cups milk , or to taste

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 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.
5. 5 Sprinkle flour over the mixture and stir until well incorporated.
6. 6 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.
7. 7 Stir in cream and enough milk to reach desired thickness. Cook until heated through.

Nutrition per serving