This Cream of Mushroom Soup is a luxurious, flavorful take on the classic, combining fresh, earthy mushrooms with a rich broth, aromatic herbs, and a splash of Marsala wine for depth. Unlike store-bought versions, this homemade soup is velvety and bursting with natural flavors, making it a perfect starter or a comforting main dish. Serve it with a slice of crusty bread or a sprinkle of fresh herbs, and you’ve got a meal that’s hearty, delicious, and satisfying.
Ingredients:
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1 ½ pounds fresh brown mushrooms, sliced
- 4 teaspoons chopped fresh thyme, divided
- 1/2 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
- 1/2-1 teaspoon cracked black pepper, to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half-and-half (or substitute with evaporated milk)
- 1/2 tablespoon chopped fresh parsley, for garnish
- 1/2 tablespoon chopped fresh thyme, for garnish
Instructions:
- Sauté the Onions and Garlic: In a large pot, melt the butter and heat the oil over medium heat. Add the diced onions and sauté for 4-5 minutes, or until they turn translucent. Stir in the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook the Mushrooms: Add the sliced mushrooms to the pot along with 2 teaspoons of chopped fresh thyme. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid has evaporated.
- Deglaze with Wine: Pour in the Marsala wine (or your chosen wine) and simmer for 2-3 minutes until it has mostly evaporated. This step helps add depth of flavor to the soup.
- Make the Roux: Dust the flour over the mushroom mixture, stirring thoroughly to incorporate. Let it cook for 2-3 minutes to remove the raw flour flavor.
- Add Broth and Seasonings: Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. Add the crumbled bouillon cubes, salt, and cracked black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the soup has thickened.
- Stir in the Cream: Reduce the heat to low and slowly stir in the heavy cream or half-and-half. Let the soup simmer gently for an additional 5 minutes to meld the flavors.
- Serve and Garnish: Spoon the soup into bowls and top with freshly chopped parsley and thyme for garnish. Serve warm with crusty bread or a sprinkle of fresh herbs for added flavor.
Conclusion:
This homemade Cream of Mushroom Soup is rich, flavorful, and perfect for a cozy meal. The combination of fresh mushrooms, thyme, and a hint of wine creates a complex, hearty soup that’s hard to resist. It’s an easy yet impressive dish that’s sure to become a favorite during colder months or any time you crave a comforting bowl of soup. Enjoy it as a main course or a satisfying starter!
Rich and Creamy Homemade Mushroom Soup
A creamy, homemade mushroom soup with fresh thyme,a hint of Marsala wine, and rich flavors, perfect for a comforting meal.
Ingredients
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 ½ pounds fresh brown mushrooms sliced
- 4 teaspoons chopped fresh thyme divided
- 1/2 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
- 1/2-1 teaspoon cracked black pepper to taste
- 2 beef bouillon cubes crumbled
- 1 cup heavy cream or half-and-half or substitute with evaporated milk
- 1/2 tablespoon chopped fresh parsley for garnish
- 1/2 tablespoon chopped fresh thyme for garnish
Instructions
- Sauté the Onions and Garlic: In a large pot, melt the butter and heat the oil over medium heat. Add the diced onions and sauté for 4-5 minutes, or until they turn translucent. Stir in the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook the Mushrooms: Add the sliced mushrooms to the pot along with 2 teaspoons of chopped fresh thyme. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid has evaporated.
- Deglaze with Wine: Pour in the Marsala wine (or your chosen wine) and simmer for 2-3 minutes until it has mostly evaporated. This step helps add depth of flavor to the soup.
- Make the Roux: Dust the flour over the mushroom mixture, stirring thoroughly to incorporate. Let it cook for 2-3 minutes to remove the raw flour flavor.
- Add Broth and Seasonings: Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. Add the crumbled bouillon cubes, salt, and cracked black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the soup has thickened.
- Stir in the Cream: Reduce the heat to low and slowly stir in the heavy cream or half-and-half. Let the soup simmer gently for an additional 5 minutes to meld the flavors.
- Serve and Garnish: Spoon the soup into bowls and top with freshly chopped parsley and thyme for garnish. Serve warm with crusty bread or a sprinkle of fresh herbs for added flavor.