Name: Cream Of Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 tablespoons butter – Adds richness and flavor.; 1 tablespoon oil – Helps sauté the onions and garlic.; 2 onions, diced – Provides a sweet, aromatic base.; 4 cloves garlic, minced – Adds depth and complexity.; 1 ½ pounds brown mushrooms, fresh, sliced – The star of the soup with an earthy, robust flavor.; 4 teaspoons chopped thyme, divided – Enhances the earthy flavor of the mushrooms.; ½ cup Marsala wine – Adds a subtle sweetness and depth. Can substitute with any dry red or white wine.; 6 tablespoons all-purpose flour – Helps thicken the soup.; 4 cups low-sodium chicken broth or stock – Provides a savory base. Can be substituted with vegetable broth for a vegetarian version.; 1-2 teaspoons salt – Adjust to taste.; ½-1 teaspoon black pepper, cracked – Adds a slight heat and complements the mushrooms.; 2 beef bouillon cubes, crumbled – Intensifies the soup’s flavor.; 1 cup heavy cream or half and half – Makes the soup creamy. Can be substituted with evaporated milk.; ½ tablespoon parsley, chopped, fresh – Adds a fresh and bright finish.; ½ tablespoon thyme, chopped, fresh – For garnish.

Ingredients

Scale

4 tablespoons butter – Adds richness and flavor.
1 tablespoon oil – Helps sauté the onions and garlic.
2 onions, diced – Provides a sweet, aromatic base.
4 cloves garlic, minced – Adds depth and complexity.
1 ½ pounds brown mushrooms, fresh, sliced – The star of the soup with an earthy, robust flavor.
4 teaspoons chopped thyme, divided – Enhances the earthy flavor of the mushrooms.
½ cup Marsala wine – Adds a subtle sweetness and depth. Can substitute with any dry red or white wine.
6 tablespoons all-purpose flour – Helps thicken the soup.
4 cups low-sodium chicken broth or stock – Provides a savory base. Can be substituted with vegetable broth for a vegetarian version.
1–2 teaspoons salt – Adjust to taste.
½–1 teaspoon black pepper, cracked – Adds a slight heat and complements the mushrooms.
2 beef bouillon cubes, crumbled – Intensifies the soup’s flavor.
1 cup heavy cream or half and half – Makes the soup creamy. Can be substituted with evaporated milk.
½ tablespoon parsley, chopped, fresh – Adds a fresh and bright finish.
½ tablespoon thyme, chopped, fresh – For garnish.

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Onions and Garlic: In a large pot, heat the butter and oil over medium-high heat until melted. Add the diced onions and sauté for 2-3 minutes, or until softened. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Cook the Mushrooms: Add the sliced mushrooms and 2 teaspoons of chopped thyme to the pot. Cook for about 5 minutes, stirring occasionally, until the mushrooms start to release their juices and become tender.
Add the Wine: Pour in the Marsala wine and allow it to cook for 3 minutes, letting the alcohol evaporate and the flavors meld together.
Thicken the Soup: Sprinkle the flour over the mushrooms and mix well to coat them evenly. Cook for 2 minutes, stirring continuously to prevent any lumps.
Add the Broth: Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a boil, then reduce the heat to low-medium. Season with salt, pepper, and crumbled beef bouillon cubes.
Simmer the Soup: Cover the pot and allow the soup to simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
Add the Cream: Lower the heat to low and stir in the heavy cream or half and half. Allow the soup to gently simmer (do not let it boil) until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
Finish and Serve: Stir in the fresh parsley and remaining thyme. Serve the soup warm, garnished with a sprinkle of fresh herbs.

Notes

Serving Suggestions

Serve this cream of mushroom soup with a crusty baguette, garlic bread, or a side salad for a complete meal. Garnish with a drizzle of extra cream, a sprinkle of fresh herbs, or a dash of cracked black pepper for added presentation.

Author: Hannah
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner