Cream of mushroom soup & olive ciabatta bread

I've been getting some mushroms as price is ok, not cheap but not expensive either. I had some leftover cream that I needed to use up, so this is the perfect meal to use cream.

I followed this recipe, I put the flour in a little late and the wine is not noticable in it

link to recipe

Ingredients

• 4 tablespoons butter
• 1 tablespoon oil
• 2 onions diced
• 4 cloves garlic minced
• 1 1/2 pounds (750 g) fresh brown mushrooms sliced
• 4 teaspoons chopped thyme divided
• 1/2 cup Marsala wine (any dry red or white wine)
• 6 tablespoons all-purpose flour
• 4 cups low sodium chicken broth or stock
• 1-2 teaspoons salt adjust to taste
• 1/2-1 teaspoons black cracked pepper adjust to taste
• 2 beef bouillon cubes, crumbled
• 1 cup heavy cream or half and half (sub with evaporated milk)
• Chopped fresh parsley and thyme to serve

Instructions

• Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
• Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
• Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
• Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
• Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
• Mix in parsley and remaining thyme. Serve warm.