Description

There’s something truly comforting about a bowl of warm, rich, and creamy mushroom soup. With its earthy mushroom flavor, buttery richness, and delicate hint of thyme, this homemade soup is perfect for cozy nights in. Whether you’re serving it as a starter or enjoying it as the main course, this recipe is a guaranteed crowd-pleaser. Plus, it’s simple enough for beginners yet elegant enough for dinner parties!

Ingredients

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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))

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Instructions

1. Sauté the Aromatics

Heat 4 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onions and minced garlic, and sauté for about 3–4 minutes until the onions are tender and translucent.

2. Cook the Mushrooms

Add the sliced mushrooms and half of the chopped thyme.
Cook for 8–10 minutes, stirring occasionally, until the mushrooms soften, release their juices, and turn golden brown.

3. Deglaze the Pot

Pour in ½ cup of Marsala wine (or substitute) and scrape the bottom of the pot with a wooden spoon to lift any browned bits.
Let the wine simmer for 2–3 minutes to reduce slightly.

4. Thicken the Base

Sprinkle 6 tablespoons of all-purpose flour over the mushroom mixture and stir continuously for 1–2 minutes to cook off the raw taste of the flour.

5. Add the Broth

Gradually pour in 4 cups of chicken broth while stirring constantly to combine.
Add the crumbled bouillon cubes, salt, and freshly cracked black pepper.
Bring the soup to a gentle boil, then lower the heat and simmer for 15–20 minutes.

6. Blend for Desired Texture (Optional)

For a smooth and creamy texture, use an immersion blender to purée the soup to your preferred consistency.
If you like it chunky, skip this step.

7. Add the Cream

Stir in 1 cup of heavy cream (or a lighter alternative, such as half-and-half or evaporated milk).
Taste the soup and adjust the salt and pepper, if necessary.
Simmer gently for 5 minutes without letting it boil to avoid curdling.

8. Serve and Garnish

- Ladle the soup into bowls and garnish with freshly chopped parsley and thyme.
- Serve with warm, crusty bread or crackers on the side.

Notes

Mushroom Variety: Brown mushrooms are recommended for their earthy flavor, but you can also use button, shiitake, or a mix of mushrooms.
Vegetarian Option: Swap the chicken broth and beef bouillon cubes with vegetable broth for a vegetarian-friendly version.
Dairy-Free Alternative: Replace the cream with coconut milk or any non-dairy cream alternative.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
Freezing: If freezing, omit the cream. Add it after reheating the soup to maintain the texture and flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American