Picture this: it’s a cold evening, and you’re craving something warm, rich, and satisfying. What’s better than a bowl of Hearty Homemade Cream of Mushroom Soup with a Twist? This isn’t your average canned soup—it’s a dish that combines the earthy flavors of fresh mushrooms with the creamy richness of heavy cream, and a secret ingredient—Marsala wine—for a flavor profile that will blow you away.
Making soup from scratch can feel intimidating, but this recipe is surprisingly simple and packed with ingredients you probably already have in your kitchen. The best part? The aroma of fresh mushrooms, garlic, and thyme wafting through your home as you cook is enough to make anyone’s mouth water.
Whether you’re serving it as a comforting main course or as an elegant starter for guests, this recipe will quickly become a go-to in your kitchen. Let’s explore what makes this recipe so special and how you can perfect it at home.
Ingredients for Hearty Homemade Cream of Mushroom Soup with a Twist
Before we dive into the step-by-step instructions, let’s take a closer look at the ingredients you’ll need. These simple, yet flavorful ingredients come together to create a soup that is greater than the sum of its parts.
| Ingredient | Quantity |
|---|---|
| Butter | 4 tablespoons |
| Olive oil | 1 tablespoon |
| Onion, diced | 2 |
| Garlic, minced | 4 cloves |
| Fresh brown mushrooms, sliced | 1 ½ pounds |
| Fresh thyme, chopped | 4 teaspoons (divided) |
| Marsala wine (or dry wine) | ½ cup |
| All-purpose flour | 6 tablespoons |
| Chicken broth/stock | 4 cups |
| Salt | 1-2 teaspoons (to taste) |
| Cracked black pepper | ½ – 1 teaspoon (to taste) |
| Beef bouillon cubes | 2, crumbled (optional for depth) |
| Heavy cream/half-and-half | 1 cup |
| Fresh parsley, chopped | ½ tablespoon (for garnish) |
| Fresh thyme, chopped | ½ tablespoon (for garnish) |
Why You’ll Love This Mushroom Soup
This isn’t just another cream of mushroom soup—it’s a gourmet experience you can make at home. Here’s why this recipe stands out:
- Rich and Decadent: The combination of heavy cream and butter creates a silky texture, while the Marsala wine adds a subtle, unexpected sweetness.
- Nutritious and Wholesome: Fresh mushrooms are rich in antioxidants, vitamins, and minerals, making this soup both comforting and good for you.
- Restaurant-Quality at Home: With a few simple techniques like cooking off the wine and sautéing fresh mushrooms, you’ll achieve a depth of flavor that rivals any fine dining experience.
- Customizable: Easily adjust the recipe for dietary needs by swapping the cream with evaporated milk or making it vegetarian by omitting the bouillon cubes.
Step-by-Step Instructions for Cream of Mushroom Soup
Here’s how you can make Hearty Homemade Cream of Mushroom Soup with a Twist in just a few simple steps:
1. Prepare the Mushrooms
- Heat 4 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onions and cook for about 5 minutes until softened and translucent.
- Stir in the minced garlic and sauté for an additional minute, allowing the flavors to bloom.
2. Cook the Mushrooms
- Add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
- While the mushrooms are cooking, sprinkle in 2 teaspoons of fresh thyme for added aroma and flavor.
3. Add the Wine
- Pour in ½ cup of Marsala wine (or your preferred dry wine).
- Simmer for 2-3 minutes, letting the alcohol cook off while deepening the mushroom flavor.
4. Thicken the Soup
- Sprinkle the flour evenly over the mushroom mixture. Stir continuously for 2-3 minutes to cook the raw flour and form a thick roux.
5. Add Broth and Seasonings
- Gradually pour in the chicken broth, whisking as you go to ensure there are no lumps.
- Add salt, cracked black pepper, and the optional crumbled bouillon cubes for extra depth of flavor.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes. This allows the flavors to meld and the soup to thicken.
6. Add the Cream
- Stir in the heavy cream (or half-and-half) and heat gently for another 2-3 minutes. Be careful not to let the soup boil at this stage, as it can cause the cream to curdle.
7. Garnish and Serve
- Ladle the soup into bowls and garnish with the remaining fresh thyme and parsley.
- Serve with crusty bread or a side salad for a complete meal.
Tips for Making the Best Cream of Mushroom Soup
- Choose the Right Mushrooms: Brown mushrooms (like cremini or baby bella) provide a deeper, earthier flavor than white button mushrooms.
- Use Fresh Thyme: Fresh herbs make a huge difference in flavor. If you must use dried thyme, reduce the quantity by half.
- Don’t Skip the Wine: The wine adds a subtle sweetness and complexity. If you prefer not to use alcohol, substitute with an equal amount of chicken broth and a splash of apple cider vinegar.
- Thicken Gradually: Sprinkle the flour evenly and whisk thoroughly to avoid lumps in your soup.
- Make It Vegetarian: Use vegetable broth instead of chicken broth and skip the bouillon cubes for a plant-based version.
- Blending Option: For a silky-smooth soup, use an immersion blender to puree some or all of the soup before adding the cream.
Nutritional Benefits of Homemade Cream of Mushroom Soup
Homemade soups like this one are not only delicious but also packed with nutrients. Here’s why this dish is a great addition to your diet:
- High in Antioxidants: Mushrooms are a natural source of antioxidants, which help fight inflammation and support immune health.
- Rich in Vitamins: Mushrooms provide B vitamins, while parsley and thyme contribute vitamins A and C.
- Balanced Nutrition: With protein from the broth and healthy fats from the cream and olive oil, this soup keeps you full and satisfied.
- Low-Carb Option: With just a small amount of flour, this soup is naturally lower in carbs compared to traditional cream soups.
Nutritional Information
Here’s an approximate breakdown of the nutritional values per serving (based on six servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 280-300 kcal |
| Protein | 6-8g |
| Fat | 18-20g |
| Carbohydrates | 22-24g |
| Fiber | 2-3g |
| Sodium | 500-600mg |
What to Serve with Cream of Mushroom Soup
This hearty soup pairs wonderfully with a variety of sides:
- Crusty Bread: Perfect for soaking up the creamy broth.
- Garlic Breadsticks: Add a garlicky crunch to your meal.
- Green Salad: A light, tangy salad balances the richness of the soup.
- Roasted Vegetables: Try roasted asparagus or brussels sprouts for added texture and flavor.
Frequently Asked Questions
1. Can I freeze this soup?
Yes, you can freeze it, but it’s best to freeze it before adding the cream. When reheating, stir in the cream just before serving.
2. What can I use instead of Marsala wine?
You can use any dry red or white wine. For a non-alcoholic option, substitute with chicken broth and a splash of apple cider vinegar.
3. Can I make this soup dairy-free?
Absolutely! Replace the butter with vegan butter or olive oil and use coconut milk or cashew cream instead of heavy cream.
4. Can I use other types of mushrooms?
Yes! Cremini, shiitake, portobello, or even a mix of wild mushrooms will add unique flavors and textures.
5. How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
6. How can I make it thicker?
If you prefer a thicker soup, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the simmering stage.
Conclusion: Make Your Cream of Mushroom Soup Tonight!
Now that you know how to make Hearty Homemade Cream of Mushroom Soup with a Twist, there’s no excuse not to try it! It’s creamy, comforting, and full of bold flavors that elevate this classic dish to new heights.
So grab your ingredients, follow the steps, and treat yourself (and your loved ones) to a bowl of homemade goodness. Whether you’re cozying up on the couch or hosting a dinner party, this soup is sure to impress. Happy cooking!
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Hearty Homemade Cream of Mushroom Soup with a Twist
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Warm, creamy, and packed with bold, earthy flavors, this Hearty Homemade Cream of Mushroom Soup with a Twist takes the classic dish to new heights. Fresh mushrooms, infused with thyme, garlic, and a splash of Marsala wine, are simmered in a rich, velvety broth for the ultimate comfort food experience. Whether you’re cozying up on a cold evening or serving guests a restaurant-worthy starter, this soup is guaranteed to impress!
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.
Notes
- Substitute for Wine: Replace Marsala wine with chicken broth and a splash of apple cider vinegar for a non-alcoholic option.
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit the bouillon cubes for a vegetarian-friendly soup.
- Dairy-Free Alternative: Swap the butter for vegan butter or olive oil and the heavy cream for coconut milk or cashew cream.
- Texture Option: For a smoother consistency, use an immersion blender to puree the soup before adding the cream.
- Storage Tip: Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American