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.
