Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past!
Servings: 6 serves
Calories: 354kcal
Ingredients
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 ½ pounds brown mushrooms fresh, sliced
- 4 teaspoons chopped thyme divided
- ½ cup Marsala wine any dry red or white wine
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- ½-1 teaspoons black pepper cracked, adjust to taste
- 2 beef bouillon cubes crumbled
- 1 cup heavy cream or half and half, sub with evaporated milk
- ½ tablespoon parsley chopped, fresh, to serve
- ½ tablespoon thyme chopped, fresh, 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.
Notes
Tip: If you're dairy free, feel free to leave out the cream.
Nutrition
Calories: 354kcal | Carbohydrates: 21g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 836mg | Potassium: 792mg | Fiber: 2g | Sugar: 7g | Vitamin A: 937IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg