Cream of mushroom soup
Cream of mushroom soup is a classic, creamy soup made with mushrooms and onions. It's the perfect comfort food for a chilly day. This recipe is easy to make and can be made ahead of time. Serve it with some crusty bread for a complete meal.
Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 onions diced
- 4 cloves minced garlic
- 1 1/2 lb 750g fresh brown mushrooms sliced
- 4 tablespoons chopped thyme divided
- 1/2 cup Marsala wine any dry white or red wine
- 6 tablespoons all purpose flour
- 4 cups chicken stock or broth low in sodium
- Salt to adjust the taste
- 1/2 to 1 teaspoon black cracked pepper Adjust the taste
- 2 beef bouillon cubes crumbled
- 1 cup heavy cream or half and half (substitute with evaporated milk).
- To serve chop fresh parsley and chopped thyme
Instructions
- In a large saucepan, heat butter and oil on medium heat until they are melted. Sauté onion until softened, about 2 to 3 minutes. Sauté garlic for about one minute, or until fragrant.
- Cook for 5 minutes. Add mushrooms and 2 teaspoons of thyme. Allow to simmer for 3 minutes.
- Mix flour and mushrooms together, then cook for 2 minutes. Mix in the stock and bring to boil. Reduce heat to low heat and season the mixture with salt, pepper, and crumbled Bouillon cubes.
- Allow to simmer covered for about 10-15 minutes, stirring occasionally, until the mixture thickens.
- Reduce heat to low and stir in cream, half-and-half or cream. Allow to simmer gently (do NOT boil). Salt and pepper can be adjusted to suit your tastes.
- Add parsley and the remaining thyme. Serve warm.
