Step 1

Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

Step 2

Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.

Step 3

Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.

Step 4

Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.