Mushroom Cream Soup (Print Version)
# Ingredients:
01 -
4 tablespoons butter.
02 -
1 tablespoon oil.
03 -
2 onions, diced.
04 -
4 cloves garlic, minced.
05 -
1 ½ pounds fresh brown mushrooms, sliced.
06 -
4 teaspoons chopped thyme, divided.
07 -
½ cup Marsala wine or any dry red or white wine.
08 -
6 tablespoons all-purpose flour.
09 -
4 cups low sodium chicken broth or stock.
10 -
1-2 teaspoons salt, adjust to taste.
11 -
½-1 teaspoon cracked black pepper, adjust to taste.
12 -
2 beef bouillon cubes, crumbled.
13 -
1 cup heavy cream or half and half.
14 -
½ tablespoon chopped fresh parsley, for serving.
15 -
½ tablespoon chopped fresh thyme, for serving.
# Instructions:
01 -
Heat butter and oil in large pot over medium-high heat. Sauté diced onions 2-3 minutes until soft. Add minced garlic and cook until fragrant, about 1 minute.
02 -
Add mushrooms and 2 teaspoons thyme, cook 5 minutes until they release moisture. Add Marsala wine, simmer 3 minutes to evaporate alcohol.
03 -
Sprinkle flour over mushrooms, mix well and cook 2 minutes. Gradually add chicken broth while stirring to avoid lumps. Bring to boil, then reduce heat.
04 -
Season with salt, pepper, and bouillon. Cover and simmer 10-15 minutes, stirring occasionally, until thickened.
05 -
Lower heat and stir in cream. Simmer gently without boiling, adjusting seasoning to taste.
06 -
Stir in fresh parsley and remaining thyme. Serve warm with herb garnish if desired.
# Notes:
01 -
For a dairy-free version, omit the cream and enjoy a lighter soup.
02 -
This soup pairs beautifully with crusty bread for a hearty meal.
03 -
Fresh herbs greatly enhance the flavors, so use them if possible.