Mushroom Soup Cream
The delicious mushroom soup is wonderfully satisfying to enjoy any time of the year. It’s a hearty soup recipe prepared in just 30 minutes.
Ingredients
- 4 tbsp butter
- 1 tbsp oil
- 2 onions diced
- 4 cloves garlic minced
- 1 ½ pounds (750 g) fresh brown mushrooms sliced
- 4 tsp chopped thyme divided
- ½ cup Marsala wine (any dry red or white wine)
- 6 tbsp all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 tsp salt adjust to taste
- ½-1 tsp black cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme 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.