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

The deep, earthy flavours of a classic homemade mushroom soup can’t be beat, especially when it’s so easy to throw together. Filling your home with a creamy, herbaceous aroma, this soup will quickly become one of your favourite new recipes. MUSHROOM SOUP RECIPE
If you’re not normally a big fan of mushroom soup, we are about to convert you! Full flavoured with garlic, onions and herbs, subtle enough to shine through and compliment the natural flavour of the mushrooms, every spoonful of this soup feels like a warm hug.

Cooked with easy to find ingredients you may already have in your kitchen, this simple mushroom soup recipe is easy to follow and is the perfect appetiser for a summer feast, or main course for a cosy winter dinner.

Following reader favourites like our Pumpkin Soup, Cauliflower Soup and Tortellini Soup, this new recipe has big bowls to fill! We might be biased but we think this mushroom soup recipe could be our new favourite.

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.

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