This creamy mushroom soup is rich, comforting, and packed with deep, savory flavors. Made with sautéed mushrooms, onions, garlic, and a touch of wine, this soup is the perfect cozy meal for chilly days. Its velvety texture and robust taste will have everyone asking for seconds!
Why You’ll Love This Recipe
- Rich and Creamy: The combination of butter, cream, and flour creates an ultra-smooth and satisfying texture.
- Packed with Flavor: The addition of Marsala wine and thyme enhances the natural umami of the mushrooms.
- Simple Ingredients: Most of the ingredients are pantry staples, making this an easy go-to recipe.
- Versatile: Enjoy it as a starter or a main dish with some crusty bread.
- Make-Ahead Friendly: This soup tastes even better the next day as the flavors continue to develop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Oil
- Onions, diced
- Garlic, minced
- Brown mushrooms, sliced
- Fresh thyme, chopped
- Marsala wine (or any dry red/white wine)
- All-purpose flour
- Low sodium chicken broth
- Salt and black pepper
- Beef bouillon cubes, crumbled
- Heavy cream (or half and half, or evaporated milk)
- Fresh parsley, chopped (for garnish)
- Fresh thyme, chopped (for garnish)
Directions
- Melt butter and oil in a pot over medium heat. Add diced onions and minced garlic, cooking until soft and golden.
- Add sliced mushrooms and half of the chopped thyme. Sauté until the mushrooms release their liquid and soften.
- Pour in the Marsala wine, scraping up any bits stuck to the bottom of the pot. Let it simmer for a couple of minutes.
- Sprinkle in the flour, stirring continuously for 1-2 minutes to remove the raw taste.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
- Add crumbled bouillon cubes, salt, and black pepper. Let the soup cook until thick and creamy.
- Stir in the heavy cream and mix until smooth. Adjust seasoning to taste.
- Garnish with fresh parsley and thyme. Serve hot and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Replace chicken broth with vegetable broth and omit the beef bouillon cubes.
- Lighter Version: Use half-and-half or evaporated milk instead of heavy cream.
- Extra Protein: Stir in cooked shredded chicken or crispy bacon.
- Mushroom Variety: Use a mix of mushrooms like cremini, portobello, or shiitake for deeper flavor.
- Cheesy Twist: Add a handful of grated Parmesan or Gruyère cheese for extra richness.
Storage and Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Let the soup cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or cream to adjust the consistency.
FAQs
How can I make this soup thicker?
If you prefer a thicker soup, add an extra tablespoon of flour or let it simmer longer to reduce the liquid.
Can I make this soup without wine?
Yes! Simply replace the wine with extra broth or a splash of lemon juice for acidity.
What can I serve with this soup?
Pair it with crusty bread, a grilled cheese sandwich, or a fresh green salad for a complete meal.
Can I use canned mushrooms?
Fresh mushrooms are best for flavor and texture, but in a pinch, drained canned mushrooms can work.
Is this soup gluten-free?
To make it gluten-free, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
Can I use milk instead of cream?
Yes, but the soup will be less rich. Whole milk or evaporated milk works best as a lighter alternative.
How do I prevent lumps when adding flour?
Whisk the flour into the mushrooms thoroughly before adding broth, and stir constantly while pouring in the liquid.
Can I add more vegetables?
Absolutely! Carrots, celery, or spinach can be added for extra nutrition and flavor.
Why does my soup taste bland?
Try adding more salt, pepper, or an extra bouillon cube. A dash of soy sauce or Worcestershire sauce can also enhance the depth of flavor.
Can I blend the soup for a smoother texture?
Yes! Use an immersion blender or a regular blender (in batches) for a silky smooth soup.
Conclusion
This homemade cream of mushroom soup is the perfect balance of creamy, hearty, and flavorful. Whether you enjoy it as a main dish or a side, its rich texture and deep umami taste will make it a favorite in your home. Try it once, and you’ll find yourself making it again and again!
Print
Cream of Mushroom Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This homemade cream of mushroom soup is rich, creamy, and packed with deep, savory flavors. Made with sautéed mushrooms, onions, garlic, and a touch of Marsala wine, this comforting soup is the perfect cozy meal. Enjoy it as a starter or a main dish with some crusty bread!
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 16 oz brown mushrooms, sliced
- 1 tsp fresh thyme, chopped
- ½ cup Marsala wine (or dry red/white wine)
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 beef bouillon cube, crumbled
- 1 cup heavy cream (or half-and-half)
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tsp fresh thyme, chopped (for garnish)
Instructions
- Heat butter and oil in a pot over medium heat. Add diced onions and minced garlic, cooking until soft and golden.
- Add mushrooms and half of the chopped thyme. Sauté until they release their liquid and soften.
- Pour in the Marsala wine, scraping up any bits stuck to the pot. Simmer for 2 minutes.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add chicken broth while stirring constantly to avoid lumps. Bring to a simmer.
- Add crumbled bouillon cube, salt, and pepper. Let the soup cook until thick and creamy.
- Stir in the heavy cream and mix until smooth. Adjust seasoning to taste.
- Garnish with fresh parsley and thyme. Serve hot and enjoy!
Notes
- For a vegetarian version, use vegetable broth and omit the bouillon cube.
- Use a mix of mushrooms like cremini or shiitake for a deeper flavor.
- For a thicker soup, add an extra tablespoon of flour or let it simmer longer.
- To make it gluten-free, use cornstarch instead of flour.
Wowza! The flavor of this soup was amazing! Have enough leftover for lunch 2mrw. Great recipe!