Creamy Mushroom Soup Recipe
Cream of Mushroom Soup is a comforting, flavorful dish perfect for any season. Made with fresh mushrooms and rich cream, it far surpasses the canned versions, offering a homemade touch that will elevate your soup game. This recipe is not only easy to prepare, but it’s also bursting with earthy flavors and a creamy texture that’s impossible to resist.
Warm up with this homemade Cream of Mushroom Soup that’s ready in just 40 minutes. Whether served as a starter or the main event, this hearty soup is guaranteed to be a hit.
Key Ingredients for the Cream of Mushroom Soup
Mushrooms – The star of the dish, bringing a rich, earthy flavor that makes this soup so unique.
Butter – Adds depth and richness, enhancing the mushrooms’ natural flavors.
Onions – Provide a sweet and savory base, complementing the mushrooms perfectly.
Garlic – Boosts the savory notes with a touch of aromatic warmth.
Marsala wine – Adds a hint of sweetness and complexity, balancing the earthy flavors.
Chicken broth – A savory base that adds body and balances the creamy richness.
Heavy cream – Creates a velvety texture, giving the soup its signature creaminess.
Thyme and parsley – Fresh herbs that add a pop of color and a fragrant finish to the soup.
Simple Steps to Make the Best Cream of Mushroom Soup
Sauté the aromatics: Melt butter and oil in a large pot, then sauté diced onions and garlic until softened and fragrant.
Cook the mushrooms: Add sliced mushrooms and thyme, cooking until browned. The Marsala wine is added next, simmering until it reduces slightly.
Thicken the soup: Sprinkle in the flour, stirring to coat the mushrooms before gradually adding the chicken broth. Bring it all to a boil and let it thicken.
Simmer and season: Lower the heat, then season the soup with salt, pepper, and bouillon cubes. Let it simmer until the flavors meld.
Finish with cream: Stir in the cream or half and half, ensuring the soup doesn’t boil. Garnish with freshly chopped herbs, and it’s ready to serve.
Pro Tips for the Perfect Mushroom Soup
To bring out the full flavor of the mushrooms, make sure to cook them thoroughly before adding any liquid. A golden-brown color indicates that the moisture has evaporated, concentrating the mushroom flavor.
For a smoother texture, blend half of the soup before adding the cream, or keep it chunky if you prefer a more rustic feel. Don’t forget to adjust the seasoning at the end for the best results, as soup flavors can mellow during cooking.
Storing Your Cream of Mushroom Soup
Leftover Cream of Mushroom Soup stores beautifully. Keep it in an airtight container in the refrigerator for up to three days. Reheat it gently over low heat, adding a splash of broth or cream if needed to loosen the texture. Avoid boiling when reheating, as it can affect the creaminess.
If you’d like to freeze it, omit the cream before freezing. Add the cream only when reheating for a fresh, smooth consistency. This method will prevent the soup from curdling or becoming grainy when thawed.
Enjoy this comforting Cream of Mushroom Soup that’s as easy to make as it is delicious!
Cream of Mushroom Soup Recipe
Ingredients
- 4 tablespoons butter
- 1-2 teaspoons salt to taste
- 2 onions diced
- ½ cup Marsala wine or any dry red or white wine
- 6 tablespoons all-purpose flour
- ½-1 teaspoon cracked black pepper to taste
- 2 beef bouillon cubes crumbled
- ½ tablespoon freshly chopped thyme for serving
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth or stock
- ½ tablespoon freshly chopped parsley for serving
- 4 teaspoons chopped thyme divided
- 1 cup heavy cream half and half, or evaporated milk
- 1 tablespoon oil
- 1 ½ pounds fresh brown mushrooms sliced
Instructions
- In a large pot, heat the butter and oil over medium-high heat until the butter has melted. Sauté the diced onions for 2 to 3 minutes, until softened, and then add the garlic, cooking until fragrant, about 1 minute.
- Add the sliced mushrooms along with 2 teaspoons of thyme. Cook the mushrooms for about 5 minutes, stirring occasionally. Pour in the Marsala wine and allow it to cook for 3 minutes, letting the alcohol evaporate slightly.
- Sprinkle the flour over the mushrooms, mixing thoroughly, and cook for 2 minutes to remove the raw flour taste. Gradually stir in the chicken broth or stock and bring the mixture to a boil.
- Once boiling, reduce the heat to a low-medium setting. Season with salt, pepper, and crumbled beef bouillon cubes. Cover the pot and let it simmer for 10-15 minutes, stirring occasionally, until the soup thickens.
- Lower the heat to a gentle simmer and stir in the cream or half and half. Make sure not to let the soup boil at this stage. Taste and adjust the seasoning with more salt and pepper, if needed.
- Before serving, mix in the freshly chopped parsley and the remaining thyme. Serve the soup warm.