Creamy Mushroom Soup is a rich and hearty dish that brings the earthy flavors of mushrooms together with fresh herbs and a hint of wine for depth. The smooth, velvety texture and aromatic blend of thyme and garlic make it perfect for chilly days or as an impressive starter for dinner parties. This recipe uses a mix of butter, cream, and broth to create a luxurious base, complemented by the tender bite of sautéed mushrooms.
Making this soup from scratch is both simple and rewarding. The result is a satisfying, restaurant-quality dish that pairs well with crusty bread or a light salad. Enjoy the warm, savory flavors that make this Creamy Mushroom Soup an enduring favorite.
Why You’ll Love This Recipe:
• Rich and Flavorful: The combination of Marsala wine and thyme brings depth and warmth to the soup.
• Luxuriously Creamy: Heavy cream or half-and-half adds a rich texture that enhances the mushrooms.
• Comfort Food: A cozy dish perfect for warming up on a cold day.
Ingredients:
• 4 tablespoons butter
• 1 tablespoon oil
• 2 onions, diced
• 4 cloves garlic, minced
• 1 ½ pounds fresh brown mushrooms, sliced
• 4 teaspoons chopped thyme, divided
• ½ 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)
• ½-1 teaspoon 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)
• ½ tablespoon fresh parsley, chopped (for serving)
• ½ tablespoon fresh thyme, chopped (for serving)
Instructions:
1. Sauté the Aromatics:
• Heat the butter and oil in a large pot over medium-high heat until melted.
• Add the diced onions and sauté for 2 to 3 minutes, or until softened.
• Add the minced garlic and cook for about 1 minute until fragrant.
2. Cook the Mushrooms:
• Add the sliced mushrooms and 2 teaspoons of chopped thyme to the pot. Cook for 5 minutes, allowing the mushrooms to release their moisture and begin to brown.
• Pour in the Marsala wine and cook for 3 minutes, letting the alcohol evaporate and the flavors meld.
3. Thicken the Soup:
• Sprinkle the flour over the mushrooms, mixing well to coat. Cook for 2 minutes to remove the raw flour taste.
• Gradually add the chicken broth, stirring to combine. Bring the mixture to a boil.
4. Simmer:
• Reduce the heat to low-medium and season the soup with salt, cracked black pepper, and crumbled bouillon cubes.
• Cover and simmer for 10-15 minutes, stirring occasionally, until the soup thickens.
5. Finish with Cream:
• Reduce the heat to low and stir in the heavy cream or half-and-half. Allow the soup to gently simmer without boiling. Adjust the salt and pepper to taste.
6. Serve:
• Stir in the fresh parsley and remaining chopped thyme. Serve the soup warm, garnished with additional herbs if desired.
Tips:
• Wine Substitute: If you prefer not to use wine, substitute with an equal amount of extra chicken broth or stock.
• Make It Vegetarian: Replace chicken broth with vegetable stock and omit the beef bouillon cubes for a vegetarian version.
• Consistency Adjustments: For a thicker soup, let it simmer a bit longer before adding the cream.
Storage Options:
• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on low heat.
This Creamy Mushroom Soup is a perfect blend of flavors and textures, providing warmth and comfort with each spoonful. Serve it as a starter or enjoy it as a main dish for a cozy night in.
