Name: Cream of Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1 tablespoon oil; 2 onions, diced; 4 cloves garlic, minced; 1 1/2 pounds brown mushrooms, fresh, 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 black pepper, cracked, adjust to taste; 2 beef bouillon cubes, crumbled; 1 cup heavy cream or half and half (substitute with evaporated milk if desired); 1/2 tablespoon parsley, chopped fresh (for garnish); 1/2 tablespoon thyme, chopped fresh (for garnish)

Ingredients

4 tablespoons butter

1 tablespoon oil

2 onions, diced

4 cloves garlic, minced

1 1/2 pounds fresh brown mushrooms, 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 teaspoon 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

Step 1: Heat butter and oil in a large pot over medium-high heat until melted. Add the diced onions and sauté for 2 to 3 minutes until softened. Then, stir in the minced garlic and cook until fragrant, about 1 minute.

Step 2: Add the sliced mushrooms and 2 teaspoons of chopped thyme. Cook for 5 minutes until the mushrooms release their moisture. Pour in the Marsala wine and let it cook for 3 minutes to reduce slightly.

Step 3: Sprinkle the mushrooms evenly with flour, stirring well to coat them. Cook for 2 minutes to remove the raw flour taste.

Step 4: Slowly add the chicken broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce heat to low-medium. Season with salt, pepper, and crumbled bouillon cubes.

Step 5: Cover the pot and let it simmer for 10-15 minutes, stirring occasionally, until the soup thickens to your liking.

Step 6: Lower the heat to low and stir in the heavy cream or half and half. Let it gently simmer without boiling to blend the flavors and achieve a creamy consistency.

Step 7: Stir in the remaining fresh parsley and thyme just before serving. Serve the soup warm for the best flavor.

Tips & Variations

Use evaporated milk instead of cream for a lighter version without sacrificing creaminess.

For a vegetarian option, replace chicken broth and beef bouillon cubes with vegetable broth and vegetarian bouillon.

If you prefer a smoother texture, use an immersion blender to partially puree the soup before adding the cream.

Fresh thyme adds a brighter flavor, but dried thyme can be substituted if needed—use about 1 teaspoon in total.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling after adding cream to prevent curdling. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I make this soup vegan?

Yes, substitute the butter with plant-based margarine or oil, use vegetable broth instead of chicken broth, replace the bouillon with a vegetarian alternative, and swap heavy cream for coconut cream or a plant-based milk.

Why is the soup thickening after adding flour?

The flour coats the mushrooms and thickens the soup when combined with the liquid, creating a smooth, velvety texture without needing additional thickeners.