Cream of Mushroom Soup Recipe
This homemade Cream of Mushroom Soup boasts rich flavors and is incredibly easy to prepare. Once you try this, canned soup will be a thing of the past!
Print
Pin
Ingredients
- 4 tablespoons butter
- 1-2 teaspoons salt to taste
- 2 onions diced
- ½ cup Marsala wine or any dry red or white wine
- 6 tablespoons all-purpose flour
- ½-1 teaspoon cracked black pepper to taste
- 2 beef bouillon cubes crumbled
- ½ tablespoon freshly chopped thyme for serving
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth or stock
- ½ tablespoon freshly chopped parsley for serving
- 4 teaspoons chopped thyme divided
- 1 cup heavy cream half and half, or evaporated milk
- 1 tablespoon oil
- 1 ½ pounds fresh brown mushrooms sliced
Instructions
- In a large pot, heat the butter and oil over medium-high heat until the butter has melted. Sauté the diced onions for 2 to 3 minutes, until softened, and then add the garlic, cooking until fragrant, about 1 minute.
- Add the sliced mushrooms along with 2 teaspoons of thyme. Cook the mushrooms for about 5 minutes, stirring occasionally. Pour in the Marsala wine and allow it to cook for 3 minutes, letting the alcohol evaporate slightly.
- Sprinkle the flour over the mushrooms, mixing thoroughly, and cook for 2 minutes to remove the raw flour taste. Gradually stir in the chicken broth or stock and bring the mixture to a boil.
- Once boiling, reduce the heat to a low-medium setting. Season with salt, pepper, and crumbled beef bouillon cubes. Cover the pot and let it simmer for 10-15 minutes, stirring occasionally, until the soup thickens.
- Lower the heat to a gentle simmer and stir in the cream or half and half. Make sure not to let the soup boil at this stage. Taste and adjust the seasoning with more salt and pepper, if needed.
- Before serving, mix in the freshly chopped parsley and the remaining thyme. Serve the soup warm.
Notes
For a dairy-free version, omit the cream and enjoy a lighter variation of this comforting soup.