Mushroom Soup Delight (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon oil
02 -
4 tablespoons butter
03 -
2 onions, diced
04 -
4 cloves garlic, minced
05 -
1½ pounds fresh brown mushrooms, sliced
06 -
4 teaspoons chopped thyme, divided
→ Liquids and Thickeners
07 -
½ cup Marsala wine (or replace with any dry red or white wine)
08 -
4 cups low sodium chicken broth or stock
09 -
6 tablespoons all-purpose flour
10 -
1 cup heavy cream (or half and half, substitute evaporated milk if needed)
→ Seasonings
11 -
1-2 teaspoons salt, adjust as needed
12 -
2 beef bouillon cubes, crumbled
13 -
½-1 teaspoon freshly cracked black pepper, adjust as desired
→ Garnish
14 -
½ tablespoon fresh thyme, chopped
15 -
½ tablespoon fresh parsley, chopped
# Instructions:
01 -
Melt the butter with the oil in a big pot on medium-high heat. Toss in the diced onions and let them cook for 2-3 minutes until tender. Add the garlic and stir for about a minute until it smells amazing.
02 -
Throw in the mushrooms and 2 teaspoons of thyme. Stir occasionally and cook for about 5 minutes, letting them soften and release some of their liquid.
03 -
Pour in the Marsala wine (or your choice of wine) and let it cook for around 3 minutes, helping to lift those tasty bits stuck to the pan.
04 -
Scatter the flour over the mushrooms and mix it in well. Let it cook for 2 minutes so the floury taste cooks off. Slowly add the broth while stirring all the time to avoid any lumps. Mix well and let it come to a boil.
05 -
Turn the heat down to low-medium. Add the salt, crumbled bouillon cubes, and pepper. Cover the pot and simmer gently for 10-15 minutes, stirring now and then. Cook until it’s reached the thickness you like.
06 -
On low heat, pour in the cream (or half and half). Let it gently heat but don’t let it boil—this helps avoid the cream separating. Adjust salt and pepper until it tastes just right.
07 -
Right before you ladle it up, mix in the parsley and the rest of the thyme. Serve warm, adding a sprinkle of extra herbs on top if that’s your thing.
# Notes:
01 -
Want it dairy-free? Skip the cream altogether or swap it with a plant-based alternative.
02 -
Store in a sealed container in the fridge for up to 5 days, or freeze it for 3 months tops.
03 -
For a bolder mushroom taste, try mixing types like cremini, shiitake, and portobello.