Description
This Rich and Creamy Homemade Mushroom Soup is the ultimate comfort food—warm, velvety, and full of deep, earthy flavors. Made with fresh mushrooms, fragrant thyme, a splash of Marsala wine, and luscious cream, this recipe delivers a luxurious soup that’s perfect for cozy evenings. Whether served as a starter or enjoyed as a hearty main dish with crusty bread, this soup is guaranteed to impress!
Ingredients
Scale
- 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.
Notes
- Vegetarian Option: Use vegetable broth instead of chicken broth and skip the beef bouillon cubes.
- Gluten-Free Alternative: Swap the all-purpose flour with gluten-free flour or use cornstarch as a thickener.
- Make Ahead: This soup can be made up to two days in advance. Store in the fridge and reheat gently on the stovetop.
- Freezing Tips: If freezing, do so before adding the cream. Add the cream after reheating for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American