There’s something magical about a warm, hearty bowl of soup, especially on chilly evenings. Rich and creamy homemade mushroom soup takes that comfort to a whole new level. It’s more than just a meal—it’s a hug in a bowl. Imagine the earthy aroma of mushrooms mingling with the delicate fragrance of thyme and the buttery richness of cream. With this recipe, you’ll not only master a classic but also create a restaurant-quality dish right in your kitchen. Whether you’re cooking for yourself, your family, or guests, this soup is bound to impress.
Let’s dive into the art of making this soul-warming dish!
Ingredients for Rich & Creamy Homemade Mushroom Soup
To create the perfect mushroom soup, you’ll need a blend of simple, fresh, and flavorful ingredients. Below, we’ve broken them down for you:
| Ingredient | Amount (US) | Amount (Metric) |
|---|---|---|
| Unsalted butter | 4 tablespoons | 60 g |
| Olive oil | 1 tablespoon | 15 ml |
| Onions (finely diced) | 2 medium | – |
| Garlic (minced) | 4 cloves | – |
| Fresh brown mushrooms (sliced) | 1 ½ pounds | 700 g |
| Fresh thyme (chopped, divided) | 4 teaspoons | 16 g |
| Dry Marsala wine (or substitute) | ½ cup | 120 ml |
| All-purpose flour | 6 tablespoons | 40 g |
| Low-sodium chicken broth | 4 cups | 950 ml |
| Salt | 1–2 teaspoons | 5–10 g |
| Freshly cracked black pepper | ½–1 teaspoon | 2–4 g |
| Beef bouillon cubes (crumbled) | 2 | – |
| Heavy cream (or substitute) | 1 cup | 240 ml |
| Fresh parsley (chopped, garnish) | ½ tablespoon | 8 g |
| Fresh thyme (chopped, garnish) | ½ tablespoon | 8 g |
Step-by-Step Instructions
Let’s bring this rich and creamy mushroom soup to life, step by step:
1. Sauté the Aromatics
Start by heating a combination of butter and olive oil in a large pot over medium heat. Once the mixture is melted and shimmering, add the diced onions and minced garlic. Sauté for 3–4 minutes until the onions become tender and translucent, releasing their sweet aroma.
2. Cook the Mushrooms
Toss in the sliced mushrooms and half of the chopped thyme. Stir them occasionally and let them cook for about 8–10 minutes. The mushrooms will soften, release their juices, and gradually turn a beautiful golden brown. This step builds the foundation of flavor for your soup.
3. Deglaze with Wine
Pour the Marsala wine into the pot, and as it hits the hot surface, use a wooden spoon to scrape up any browned bits stuck to the bottom. This process, known as deglazing, intensifies the flavor. Let the wine simmer and reduce slightly for 2–3 minutes.
4. Thicken the Base
Sprinkle the all-purpose flour evenly over the mushroom mixture. Stir continuously for 1–2 minutes to cook off the raw taste of the flour. This step helps thicken your soup without creating lumps.
5. Add the Broth
Slowly pour in the chicken broth while stirring constantly. Add the crumbled bouillon cubes, salt, and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.
6. Blend for Creaminess (Optional)
If you prefer a smoother texture, use an immersion blender to purée the soup until it reaches your desired consistency. For those who enjoy a chunkier, rustic soup, skip the blending step entirely.
7. Incorporate the Cream
Stir in the heavy cream (or your chosen substitute, like evaporated milk). Taste the soup and adjust the seasoning if needed by adding more salt or pepper. Allow it to simmer gently for another 5 minutes. Be careful not to let it boil at this stage, as the cream may curdle.
8. Garnish and Serve
Ladle the soup into bowls, then sprinkle fresh parsley and thyme on top for a burst of color and freshness. Serve immediately with warm, crusty bread or crackers on the side for the ultimate comfort food experience.
Why You’ll Love This Recipe
- Easy to Make: With simple steps and ingredients, this recipe is beginner-friendly.
- Restaurant-Quality Flavor: The combination of wine, thyme, and mushrooms creates a gourmet experience.
- Versatile: Customize the texture to your liking—creamy and smooth or chunky and hearty.
- Perfect for Any Occasion: This soup is ideal for cozy weeknight dinners or elegant dinner parties.
Tips for Perfect Mushroom Soup
1. Use Fresh Ingredients
The quality of your mushrooms, thyme, and cream significantly impacts the flavor of the soup. Opt for fresh, high-quality produce for the best results.
2. Don’t Skip the Wine
While the Marsala wine adds a rich depth, any dry red or white wine can work as a substitute. It’s a game-changer for building complex flavors.
3. Blend Wisely
If blending, avoid over-puréeing the soup. Leaving some texture can give it a more satisfying, homemade feel.
4. Make It Vegetarian
Swap chicken broth and beef bouillon cubes for vegetable broth to create a vegetarian-friendly version of this soup.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | 5 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sodium | ~600 mg |
(Values are approximate and may vary depending on ingredients used.)
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! This soup can be made a day in advance. Store it in an airtight container in the refrigerator and gently reheat it before serving.
2. Can I freeze mushroom soup?
Yes, but if you plan to freeze it, avoid adding the cream until after reheating. Cream-based soups can sometimes separate when frozen.
3. What can I use instead of Marsala wine?
Dry white wine, dry red wine, or even a splash of apple cider vinegar can be great substitutes.
4. Can I use other types of mushrooms?
Absolutely! While brown mushrooms work best, you can experiment with button mushrooms, shiitake, or a mix for added flavor.
5. Is there a dairy-free version of this soup?
Yes, you can use coconut milk or a non-dairy cream alternative in place of heavy cream for a dairy-free option.
6. How can I make the soup thicker?
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup while simmering.
Conclusion: Your Perfect Bowl Awaits
You now have everything you need to create a bowl of rich and creamy homemade mushroom soup that’s sure to delight. This recipe combines the earthy flavors of mushrooms with the comforting richness of cream, making it a dish you’ll want to make again and again.
So, gather your ingredients, roll up your sleeves, and get cooking. Your kitchen will smell amazing, and your taste buds will thank you!
Pro Tip: Pair your soup with a slice of garlic bread or a light salad for a complete meal.
Print
Rich & Creamy Homemade Mushroom Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
There’s something truly comforting about a bowl of warm, rich, and creamy mushroom soup. With its earthy mushroom flavor, buttery richness, and delicate hint of thyme, this homemade soup is perfect for cozy nights in. Whether you’re serving it as a starter or enjoying it as the main course, this recipe is a guaranteed crowd-pleaser. Plus, it’s simple enough for beginners yet elegant enough for dinner parties!
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium onions (finely diced)
- 4 cloves garlic (minced)
- 1 ½ pounds fresh brown mushrooms (sliced)
- 4 teaspoons fresh thyme (chopped (divided))
- ½ cup dry Marsala wine (or substitute with 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 freshly cracked black pepper (to taste)
- 2 beef bouillon cubes (crumbled)
- 1 cup of heavy cream or half-and-half (for a lighter alternative, use evaporated milk)
- ½ tablespoon fresh parsley (chopped (for garnish))
- ½ tablespoon fresh thyme (chopped (for garnish))
- 60 g unsalted butter
- 15 ml olive oil
- 2 medium onions (finely diced)
- 4 garlic cloves (minced)
- 700 g fresh brown mushrooms (sliced)
- 16 g fresh thyme (chopped (divided))
- 120 ml dry Marsala wine (or substitute with any dry red or white wine)
- 40 g all-purpose flour
- 950 ml low-sodium chicken broth (or stock)
- 5 –10 g salt (to taste)
- 2 –4 g freshly cracked black pepper (to taste)
- 2 beef bouillon cubes (crumbled)
- 240 ml heavy cream or half-and-half (substitute with 200 ml evaporated milk for a lighter option)
- 8 g fresh parsley (chopped (for garnish))
- 8 g fresh thyme (chopped (for garnish))
Instructions
1. Sauté the Aromatics
- Heat 4 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onions and minced garlic, and sauté for about 3–4 minutes until the onions are tender and translucent.
2. Cook the Mushrooms
- Add the sliced mushrooms and half of the chopped thyme.
- Cook for 8–10 minutes, stirring occasionally, until the mushrooms soften, release their juices, and turn golden brown.
3. Deglaze the Pot
- Pour in ½ cup of Marsala wine (or substitute) and scrape the bottom of the pot with a wooden spoon to lift any browned bits.
- Let the wine simmer for 2–3 minutes to reduce slightly.
4. Thicken the Base
- Sprinkle 6 tablespoons of all-purpose flour over the mushroom mixture and stir continuously for 1–2 minutes to cook off the raw taste of the flour.
5. Add the Broth
- Gradually pour in 4 cups of chicken broth while stirring constantly to combine.
- Add the crumbled bouillon cubes, salt, and freshly cracked black pepper.
- Bring the soup to a gentle boil, then lower the heat and simmer for 15–20 minutes.
6. Blend for Desired Texture (Optional)
- For a smooth and creamy texture, use an immersion blender to purée the soup to your preferred consistency.
- If you like it chunky, skip this step.
7. Add the Cream
- Stir in 1 cup of heavy cream (or a lighter alternative, such as half-and-half or evaporated milk).
- Taste the soup and adjust the salt and pepper, if necessary.
- Simmer gently for 5 minutes without letting it boil to avoid curdling.
8. Serve and Garnish
Notes
- Mushroom Variety: Brown mushrooms are recommended for their earthy flavor, but you can also use button, shiitake, or a mix of mushrooms.
- Vegetarian Option: Swap the chicken broth and beef bouillon cubes with vegetable broth for a vegetarian-friendly version.
- Dairy-Free Alternative: Replace the cream with coconut milk or any non-dairy cream alternative.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
- Freezing: If freezing, omit the cream. Add it after reheating the soup to maintain the texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American