Homemade Cream of Mushroom Soup

There is no better winter warming comfort food than homemade soup and this Cream of Mushroom Soup Recipe really fits the bill.

Course Soup Recipes

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 328kcal

Author Michelle Ordever

Equipment

Ingredients

2 Tbsp unsalted butter
2 small yellow onions finely chopped
Sea salt and black pepper to taste
1-2 cloves garlic minced
16 oz/450g Portobello mushrooms sliced
2 tsp dried rosemary or 2 Tbsp fresh rosemary leaves, finely chopped
2 Tbsp fresh thyme or 1½ tsp dried
½ cup Marsala wine
2 cups chicken or vegetable broth
1 cup heavy cream double cream, room temperature
3 Tbsp all-purpose flour

Instructions

Melt the butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook for 4-5 minutes,, stirring occasionally until the onions are soft and translucent.
Add the garlic and cook, stirring frequently, for another 1-2 minutes.
Add the mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook for 5 minutes, stirring occasionally until the mushrooms are nicely browned, and start to release their liquids.
Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook for 1-2 minutes or until the wine is reduced by one-half and the strong aroma dissipates.
Add the chicken or vegetable broth and simmer for 10-15 minutes.
Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.
Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken.
Taste and adjust seasonings, as desired, before serving. Enjoy!

Notes

You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.

Nutrition