Mushroom Soup with Cream (Print Version)
# Ingredients:
01 -
4 tbsp butter.
02 -
1 tbsp oil.
03 -
2 chopped onions.
04 -
4 cloves garlic, finely chopped.
05 -
1 ½ pounds sliced fresh brown mushrooms.
06 -
4 tsp thyme, chopped and divided.
07 -
½ cup Marsala wine or any dry white or red wine.
08 -
6 tbsp all-purpose flour.
09 -
4 cups chicken stock or low sodium broth.
10 -
1-2 tsp salt, add to your liking.
11 -
½-1 tsp black pepper, crushed, add to your liking.
12 -
2 beef bouillon cubes, broken up.
13 -
1 cup half and half or heavy cream (swap with evaporated milk if you want).
14 -
½ tbsp fresh parsley, chopped, for topping.
15 -
½ tbsp fresh thyme, chopped, for topping.
# Instructions:
01 -
Melt the butter with oil in a large pot over medium-high heat. Cook the chopped onions for 2 to 3 minutes until soft. Toss in the chopped garlic and cook until you can smell it, about a minute.
02 -
Toss in the sliced mushrooms and 2 tsp of thyme, let them cook for about 5 minutes until they get juicy. Add the Marsala wine and let it bubble for 3 minutes so the alcohol cooks off.
03 -
Dust the mushrooms with flour, stir well, and let cook another 2 minutes. Slowly pour in the chicken stock while constantly stirring to keep it smooth. Let it reach a boil, then turn down to low-medium heat.
04 -
Throw in salt, pepper, and crumbled bouillon cubes. Cover the pot and let everything simmer for 10-15 minutes, giving it a stir now and then, until it gets thick.
05 -
Turn the heat down and mix in the half and half or cream. Let the soup gently warm through but don't let it boil, and taste to add more salt and pepper if needed.
06 -
Mix in the fresh parsley and leftover thyme. Dish up the soup while it's hot, with extra herbs on top if you'd like.
# Notes:
01 -
Skip the cream for a lighter, dairy-free option.
02 -
Grab some crusty bread to make this a filling meal.
03 -
Try to use fresh herbs when you can - they make it taste way better.