Cream of Mushroom Soup Recipe

Introduction

This Cream of Mushroom Soup is a rich and comforting classic, perfect for cozy evenings. Made with fresh mushrooms, aromatic herbs, and a touch of cream, it offers deep flavors with a velvety texture that’s sure to please.

Ingredients

• 4 tablespoons butter
• 1 tablespoon oil
• 2 cups onions, diced (about 2 medium onions)
• 4 cloves garlic, minced
• 1 1/2 pounds brown mushrooms, fresh and sliced
• 4 teaspoons chopped 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, adjust to taste
• 1/2-1 teaspoons cracked black pepper, adjust to taste
• 2 beef bouillon cubes, crumbled
• 1 cup heavy cream or half and half (substitute with evaporated milk if preferred)
• 1/2 tablespoon fresh parsley, chopped (to serve)
• 1/2 tablespoon fresh thyme, chopped (to serve)

Instructions

1. Step 1: Heat butter and oil in a large pot over medium-high heat until melted. Sauté diced onions for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
2. Step 2: Add sliced mushrooms and 2 teaspoons of the chopped thyme. Cook for 5 minutes until mushrooms soften. Pour in the Marsala wine and allow to cook for 3 minutes to let the alcohol evaporate.
3. Step 3: Sprinkle the mushrooms with flour and stir well. Cook for 2 minutes to remove the raw flour taste. Gradually add chicken broth while stirring, then bring the mixture to a boil.
4. Step 4: Reduce heat to low-medium and season with salt, cracked black pepper, and crumbled beef bouillon cubes. Cover and simmer for 10 to 15 minutes, stirring occasionally until the soup thickens.
5. Step 5: Lower the heat to low, stir in the heavy cream or half and half gently. Allow the soup to simmer without boiling. Adjust seasoning with more salt and pepper if needed.
6. Step 6: Mix in the remaining fresh parsley and thyme. Serve the soup warm for best flavor and texture.

Tips & Variations

• For a vegetarian version, substitute chicken broth and beef bouillon cubes with vegetable broth and omit the bouillon cubes.
• Use a mix of mushroom varieties like cremini, shiitake, or portobello for deeper mushroom flavor.
• If you prefer a smoother texture, carefully blend the soup before adding cream, then return to heat gently.
• Add a splash of sherry or brandy instead of Marsala for a different aromatic twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the heavy cream with coconut milk or a plant-based cream alternative. Use a dairy-free butter or oil to sauté the vegetables, and ensure broth is dairy-free.

What can I serve with cream of mushroom soup?

This soup pairs wonderfully with crusty bread, garlic toast, or a fresh green salad for a simple and satisfying meal.

Cream of Mushroom Soup Recipe

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This Cream of Mushroom Soup recipe is a rich, savory, and creamy homemade soup perfect for comforting meals. Made with fresh brown mushrooms, aromatic thyme, sautéed onions and garlic, and enhanced with Marsala wine and heavy cream, it offers a deep, earthy flavor. The soup is thickened with all-purpose flour and simmered to develop a luscious texture, finishing with fresh herbs to brighten each warm serving.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 tablespoons butter
• 1 tablespoon oil
• 2 cups onions, diced (about 2 medium onions)
• 4 cloves garlic, minced
• 1 1/2 pounds brown mushrooms, fresh, sliced
• 4 teaspoons chopped thyme, divided
• 1/2 cup Marsala wine (any dry red or white wine)
• 6 tablespoons all-purpose flour
• 4 cups low sodium chicken broth (or stock)
• 1–2 teaspoons salt (adjust to taste)
• 1/2–1 teaspoons black pepper, cracked (adjust to taste)
• 2 beef bouillon cubes, crumbled
• 1 cup heavy cream (or half and half; substitute evaporated milk if preferred)
• 1/2 tablespoon parsley, chopped fresh (to serve)
• 1/2 tablespoon thyme, chopped fresh (to serve)

Instructions

1. Heat fats and sauté onions and garlic. In a large pot over medium-high heat, melt 4 tablespoons of butter with 1 tablespoon of oil. Add the diced onions and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for about 1 minute until fragrant.
2. Add mushrooms and thyme, then deglaze with wine. Stir in the sliced brown mushrooms and 2 teaspoons of chopped thyme. Cook for 5 minutes, allowing the mushrooms to release their moisture. Pour in 1/2 cup of Marsala wine and cook for an additional 3 minutes to let the alcohol evaporate and flavors concentrate.
3. Thicken soup base with flour and add broth. Sprinkle 6 tablespoons of all-purpose flour over the mushroom mixture and stir well to combine. Cook for about 2 minutes to eliminate the raw flour taste. Gradually add 4 cups of low sodium chicken broth while stirring. Bring the mixture to a boil, then reduce the heat to low-medium.
4. Season and simmer to thicken. Season the soup with 1-2 teaspoons salt, 1/2-1 teaspoon cracked black pepper, and crumble in 2 beef bouillon cubes. Cover the pot and let it simmer for 10 to 15 minutes, stirring occasionally until the soup thickens nicely.
5. Add cream and finish simmering gently. Reduce the heat to low and stir in 1 cup of heavy cream (or half and half). Allow the soup to gently simmer without boiling to combine flavors and prevent curdling. Taste and adjust salt and pepper as needed.
6. Garnish and serve warm. Mix in the remaining 2 teaspoons of thyme and 1/2 tablespoon chopped fresh parsley. Serve the soup warm for the best comforting experience.

Notes

• For a vegetarian version, use vegetable broth and omit the beef bouillon cubes.
• If a thicker consistency is desired, you can puree a portion of the soup and stir it back in.
• Marsala wine adds depth, but dry white wine or red wine can be substituted depending on preference.
• For a lighter soup, substitute heavy cream with half and half or evaporated milk.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to avoid curdling the cream.

Keywords: cream of mushroom soup, mushroom soup, creamy mushroom soup, homemade mushroom soup, easy mushroom soup, comfort food soup