Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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, sub with evaporated milk)
- 1/2 tablespoon parsley (chopped, fresh, to serve)
- 1/2 tablespoon thyme (chopped, fresh, to serve )
Instructions
- 1
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- 2
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
- 3
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
- 4
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- 5
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
- 6
Mix in parsley and remaining thyme. Serve warm.