Chicken Marsala Soup

Ingredients

1 Tbsp olive oil

2 Tbsp butter

1/2 cup onions, diced 

1 cup mushrooms (you pick the variety, I use baby bellas) cleaned and sliced

2-3 cloves fresh garlic, minced

1/3 cup AP flour

1/2 cup Marsala cooking wine

1 qt good chicken stock

2 cups cooked chicken in bite-sized pieces

Salt/pepper

Fresh or dried parsley

Cream or milk if desired

Directions

Melt butter in olive oil over moderate heat in saucepan. Add onions and mushrooms and sauté until the mushrooms are golden and onions are soft. Add minced garlic and stir together for a minute or two. Sprinkle flour over veggies and stir well for another minute or two. Add the cooking wine and stir vigorously, breaking up lumps in the flour and smoothing out this roux as best you can. Immediately add half of the stock and stir well, continuing to break up flour lumps. 

Add remaining stock and stir. Raise heat slightly and allow soup to come almost up to a boil, watching carefully and stirring frequently. Once the mixture is bubbling, it will thicken.  Reduce heat to low, add chicken and allow to simmer for a few minutes, and continue to stir periodically. Add a teaspoon or more of parsley for color, and a dash cream for richness. Stir and serve immediately.