Warm, velvety, and bursting with earthy mushroom flavors, this Rich & Creamy Homemade Mushroom Soup is a delightful comfort dish that pairs perfectly with crusty bread or a light salad. A medley of fresh mushrooms, aromatic herbs, and a creamy base make this soup a showstopper at any table. Perfect for cozy evenings or as an elegant starter, this recipe offers layers of flavor with simple, wholesome ingredients.

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:

Sauté Aromatics: Melt a combination of butter and olive oil in a spacious pot over medium heat. Once hot, toss in the chopped onions and minced garlic, sautéing them until they become tender and aromatic, roughly 3–4 minutes.

Cook Mushrooms: Add the sliced mushrooms and a portion of the chopped thyme to the pot. Let them cook for 8–10 minutes, stirring now and then, until the mushrooms soften, release their juices, and start to turn golden.
Deglaze with Wine: Pour in the Marsala wine and scrape the bottom of the pot to deglaze.

Thicken the Base: Pour the Marsala wine into the pot, using a wooden spoon to gently scrape up any browned bits from the bottom. Let the wine bubble and simmer for 2–3 minutes, allowing it to reduce just a little.
Add Broth and Simmer: Slowly pour in the chicken broth, stirring constantly to mix. Add the crumbled bouillon cubes, along with salt and pepper to taste. Bring the liquid to a boil, then lower the heat and let it simmer gently for 15–20 minutes.

Blend (Optional): For a creamier texture, blend the soup with an immersion blender until it reaches your preferred smoothness. If you prefer a heartier soup, feel free to leave it as is and skip the blending.
Incorporate Cream: Mix in the heavy cream, or your chosen alternative, and taste the soup, adding more salt and pepper if desired. Let it simmer gently for another 5 minutes, ensuring it doesn’t come to a boil.

Serve and Decorate: Ladle the soup into bowls, topping it with a generous sprinkle of fresh parsley and thyme for a vibrant finish. Enjoy alongside a slice of warm, crusty bread or your favorite crackers, and serve while hot.

Conclusion:

This velvety mushroom soup combines deep, earthy flavors with a smooth, creamy texture, making it the perfect comfort dish. Whether you’re preparing a casual family meal or entertaining guests with a touch of elegance, this soup brings both warmth and refinement to the table.

Rich & Creamy Homemade Mushroom Soup

Arich, creamy mushroom soup with fresh thyme, Marsala wine, and a luscious creambase, perfect for a comforting meal or elegant appetizer.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course, Soup

Cuisine American

Servings 6

Calories 250 kcal

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

Sauté Aromatics: Melt a combination of butter and olive oil in a spacious pot over medium heat. Once hot, toss in the chopped onions and minced garlic, sautéing them until they become tender and aromatic, roughly 3–4 minutes.
Cook Mushrooms: Add the sliced mushrooms and a portion of the chopped thyme to the pot. Let them cook for 8–10 minutes, stirring now and then, until the mushrooms soften, release their juices, and start to turn golden.

Deglaze with Wine: Pour in the Marsala wine and scrape the bottom of the pot to deglaze.
Thicken the Base: Pour the Marsala wine into the pot, using a wooden spoon to gently scrape up any browned bits from the bottom. Let the wine bubble and simmer for 2–3 minutes, allowing it to reduce just a little.

Add Broth and Simmer: Slowly pour in the chicken broth, stirring constantly to mix. Add the crumbled bouillon cubes, along with salt and pepper to taste. Bring the liquid to a boil, then lower the heat and let it simmer gently for 15–20 minutes.
Blend (Optional): For a creamier texture, blend the soup with an immersion blender until it reaches your preferred smoothness. If you prefer a heartier soup, feel free to leave it as is and skip the blending.

Incorporate Cream: Mix in the heavy cream, or your chosen alternative, and taste the soup, adding more salt and pepper if desired. Let it simmer gently for another 5 minutes, ensuring it doesn’t come to a boil.
Serve and Decorate: Ladle the soup into bowls, topping it with a generous sprinkle of fresh parsley and thyme for a vibrant finish. Enjoy alongside a slice of warm, crusty bread or your favorite crackers, and serve while hot.

Keyword cream of mushroom soup