Description
This creamy and comforting Cream of Mushroom Soup combines fresh brown mushrooms, sautéed onions, garlic, and herbs with a rich blend of Marsala wine and heavy cream to create a velvety, flavorful soup perfect for any season. Slow-simmered to develop depth and richness, this classic soup makes an excellent starter or light meal.
Ingredients
Scale
Base
- 4 tablespoons butter
- 1 tablespoon oil
- 2 cups onions, diced (about 2 medium onions)
- 4 cloves garlic, minced
- 1 1/2 pounds brown mushrooms, fresh, sliced
- 4 teaspoons chopped thyme, divided
- 1/2 cup Marsala wine (or any dry red or white wine)
Thickening and Broth
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth (or stock)
- 2 beef bouillon cubes, crumbled
- 1–2 teaspoons salt (adjust to taste)
- 1/2–1 teaspoons cracked black pepper (adjust to taste)
Finishing
- 1 cup heavy cream (or half and half; can substitute evaporated milk)
- 1/2 tablespoon fresh parsley, chopped (for garnish)
- 1/2 tablespoon fresh thyme, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat butter and oil in a large pot over medium-high heat until melted. Add diced onions and sauté for 2 to 3 minutes until softened. Then add minced garlic and cook until fragrant, about 1 minute.
- Cook Mushrooms and Herbs: Add the fresh sliced mushrooms and 2 teaspoons of chopped thyme to the pot. Continue to cook for 5 minutes, allowing moisture to release and mushrooms to soften. Pour in the Marsala wine and let it cook for 3 minutes to reduce and deepen the flavor.
- Add Flour and Broth: Sprinkle the mushrooms evenly with all-purpose flour and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste. Gradually add the low sodium chicken broth, stirring constantly to avoid lumps, then bring the soup to a boil. Reduce heat to low-medium.
- Simmer and Season: Season the soup with salt, cracked black pepper, and crumbled beef bouillon cubes. Cover the pot and allow it to simmer for 10 to 15 minutes, stirring occasionally until the soup thickens and flavors meld.
- Add Cream and Adjust Seasoning: Lower the heat to low and stir in the heavy cream (or half and half). Gently simmer without boiling, tasting and adjusting the salt and pepper as desired.
- Finish and Serve: Stir in the remaining chopped thyme and fresh parsley. Serve the soup warm, garnished with the fresh herbs for added aroma and flavor.
Notes
- You can substitute heavy cream with half and half or evaporated milk for a lighter version.
- For a vegetarian option, replace chicken broth and beef bouillon with vegetable broth and vegetarian bouillon cubes.
- The Marsala wine adds depth, but you can substitute it with any dry white or red wine or simply omit it if preferred.
- Adjust thickness by modifying the amount of flour or broth according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
