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
Scale
- 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