Cream of Mushroom Soup
User Reviews
5
Cream of Mushroom Soup
Description
This soup is built by first softening onions and garlic with butter and neutral cooking oil, then adding a generous amount of sliced brown mushrooms and thyme for an earthy base. Marsala wine is incorporated and reduced slightly to deepen the flavor profile. Flour is sprinkled over and cooked to create a roux that thickens the soup once chicken broth is added.
Simmering melds the ingredients, seasoned with salt, pepper, and crumbled beef bouillon cubes for umami depth. The final addition of heavy cream smooths and enriches the texture without boiling, preserving creaminess. Fresh parsley and thyme added at the end provide herbal accents for serving warm.
The recipe includes a dairy-free option to omit cream if desired, making it flexible for dietary preferences.
Ingredients
- 4 tablespoons butter
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 onion diced
- 4 cloves garlic minced
- 1 ½ pounds brown mushrooms fresh, sliced
- 4 teaspoons thyme divided, chopped
- ½ cup marsala wine any dry red or white wine
- 6 tablespoons all-purpose flour
- 4 cups chicken broth or stock, low sodium
- 1-2 teaspoons salt adjust to taste
- ½-1 teaspoons black pepper cracked, adjust to taste
- 2 beef bouillon cube crumbled
- 1 cup heavy cream or half and half, sub with evaporated milk
- ½ tablespoon parsley chopped, fresh, to serve
- ½ tablespoon thyme chopped, fresh, to serve
Instructions
- 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.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
- 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.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- 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.
- Mix in parsley and remaining thyme. Serve warm.
Notes
- Omit the cream for a dairy-free version of this soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serves
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 836mg | 35% |
| Potassium | 792mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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