This velvety mushroom soup is a timeless favorite, known for its smooth, creamy consistency and deep, savory flavors. Each spoonful offers a comforting blend of earthy mushrooms and rich creaminess that warms the soul. This homemade version takes the traditional recipe up a notch with a touch of Marsala wine, fresh herbs, and a rich, creamy base that will warm you up on even the chilliest of days. This soup is easy to prepare and brings restaurant-quality flavors right to your table. Perfect as a starter or a satisfying main, it pairs beautifully with crusty bread for a cozy meal.
Ingredients:
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1 ½ pounds fresh brown mushrooms, sliced
- 4 teaspoons fresh thyme, chopped (divided)
- ½ cup Marsala wine (or any dry red or white wine)
- 6 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth or stock
- 1-2 teaspoons salt (to taste)
- ½ – 1 teaspoon cracked black pepper (to taste)
- 2 beef bouillon cubes, crumbled (optional for depth)
- 1 cup heavy cream or half-and-half (substitute with evaporated milk if desired)
- ½ tablespoon fresh parsley, chopped (for garnish)
- ½ tablespoon fresh thyme, chopped (for garnish)
Instructions:
- Prepare the Mushrooms: In a large pot, heat the butter and olive oil over medium heat. Add the diced onions and cook for 5 minutes or until softened and translucent. Stir in the garlic and sauté for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally, until they release their liquid and begin to brown. Sprinkle in 2 teaspoons of the chopped thyme during this process.
- Add the Wine: Pour in the Marsala wine (or your preferred dry wine) and allow it to simmer for 2-3 minutes, letting the alcohol cook off. This will deepen the flavor of the mushrooms.
- Thicken the Soup: Sprinkle the flour over the mushroom mixture, stirring well to coat evenly. Cook for another 2-3 minutes to eliminate any raw flour taste.
- Add the Broth and Seasonings: Gradually whisk in the chicken broth or stock, ensuring there are no lumps. Add salt, pepper, and the crumbled bouillon cubes. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
- Finish with Cream: Stir in the heavy cream (or half-and-half) and allow it to heat through for an additional 2-3 minutes, but do not let it boil.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with the remaining fresh thyme and parsley.
Conclusion:
This homemade cream of mushroom soup is not only rich and satisfying but also remarkably easy to make. With its creamy texture, deep flavors from the Marsala wine, and fragrant herbs, it’s bound to become a family favorite. Customize it with different types of mushrooms or a sprinkle of Parmesan for added flavor. Cozy up with a bowl and enjoy the taste of homemade comfort at its finest.
Hearty Homemade Cream of Mushroom Soup with a Twist
A deliciously creamy mushroom soup made fromscratch with fresh mushrooms, herbs, and a hint of Marsala wine for a uniquedepth of flavor.
Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 onions diced
- 4 cloves garlic minced
- 1 ½ pounds fresh brown mushrooms sliced
- 4 teaspoons fresh thyme chopped (divided)
- ½ cup Marsala wine or any dry red or white wine
- 6 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth or stock
- 1-2 teaspoons salt to taste
- ½ – 1 teaspoon cracked black pepper to taste
- 2 beef bouillon cubes crumbled (optional for depth)
- 1 cup heavy cream or half-and-half substitute with evaporated milk if desired
- ½ tablespoon fresh parsley chopped (for garnish)
- ½ tablespoon fresh thyme chopped (for garnish)
Instructions
- Prepare the Mushrooms: In a large pot, heat the butter and olive oil over medium heat. Add the diced onions and cook for 5 minutes or until softened and translucent. Stir in the garlic and sauté for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally, until they release their liquid and begin to brown. Sprinkle in 2 teaspoons of the chopped thyme during this process.
- Add the Wine: Pour in the Marsala wine (or your preferred dry wine) and allow it to simmer for 2-3 minutes, letting the alcohol cook off. This will deepen the flavor of the mushrooms.
- Thicken the Soup: Sprinkle the flour over the mushroom mixture, stirring well to coat evenly. Cook for another 2-3 minutes to eliminate any raw flour taste.
- Add the Broth and Seasonings: Gradually whisk in the chicken broth or stock, ensuring there are no lumps. Add salt, pepper, and the crumbled bouillon cubes. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
- Finish with Cream: Stir in the heavy cream (or half-and-half) and allow it to heat through for an additional 2-3 minutes, but do not let it boil.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with the remaining fresh thyme and parsley.