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Cream of Mushroom Soup Recipe

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★★★★★

4.7 from 101 reviews

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/cream-of-mushroom-soup-recipe/