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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 271
Ingredients Method

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

Method
 

  1. 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.
  2. Cook for 5 minutes. Add mushrooms and 2 teaspoons of thyme. Allow to simmer for 3 minutes.
  3. 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.
  4. Allow to simmer covered for about 10-15 minutes, stirring occasionally, until the mixture thickens.
  5. 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.
  6. Add parsley and the remaining thyme. Serve warm.