Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 4 tbsp butter; 1 tbsp oil; 2 cup onions (diced (about 2 medium onions)); 4 clove garlic (minced); 1 1/2 lb brown mushrooms (fresh, sliced); 4 tsp chopped thyme (divided); 1/2 cup Marsala wine (any dry red or white wine); 6 tbsp all-purpose flour; 4 cup low sodium chicken broth (or stock); 1–2 tsp salt (adjust to taste); 1/2–1 tsp black pepper (cracked, adjust to taste); 2 beef bouillon cubes (crumbled); 1 cup heavy cream (or half and half, sub with evaporated milk); 1/2 tbsp parsley (chopped, fresh, to serve); 1/2 tbsp thyme (chopped, fresh, to serve )

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past!

Prep: 10 min
Cook: 30 min
Total: 40 min
Servings: 6

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This recipe was taken from Cream of Mushroom Soup · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

4 tbspbutter
1 tbspoil
2 cuponions (diced (about 2 medium onions))
4 clovegarlic (minced)
680 gbrown mushrooms (fresh, sliced)
4 tspchopped thyme (divided)
0.5 cupMarsala wine (any dry red or white wine)
6 tbspall-purpose flour
4 cuplow sodium chicken broth (or stock)
1–2 tspsalt (adjust to taste)
0.5–1 tspblack pepper (cracked, adjust to taste)
2beef bouillon cubes (crumbled)
1 cupheavy cream (or half and half, sub with evaporated milk)
0.5 tbspparsley (chopped, fresh, to serve)
0.5 tbspthyme (chopped, fresh, to serve )

Steps

1
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.
2
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3
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.
4
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5
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.
6
Mix in parsley and remaining thyme. Serve warm.

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Per portion

Calories: ~121.3 kcal
Protein: ~7.6 g
Fat: ~10.7 g
Carbs: ~16.7 g
Fiber: ~2.1 g
Sodium: ~491.3 mg

3 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat
Wheat

Partial · 12/15 ingredients linked