Homemade Cream of Mushroom Soup

Indulge your senses in the opulent richness of our Homemade Cream of Mushroom Soup—a culinary masterpiece that elevates the classic comfort of mushroom soup to new heights. This delightful creation promises an explosion of flavors, with earthy mushrooms, aromatic herbs, and a touch of wine adding layers of complexity to every spoonful. Bid farewell to canned alternatives, as this recipe ensures a gourmet experience that is quick to prepare and destined to grace your table in mere minutes.

4 tablespoons of unsalted butter
1 tablespoon of high-quality cooking oil
2 finely diced onions
4 cloves of garlic, minced
1 1/2 pounds (750 g) of fresh brown mushrooms, expertly sliced
4 teaspoons of freshly chopped thyme, divided
1/2 cup of Marsala wine (or any dry red or white wine)
6 tablespoons of all-purpose flour
4 cups of low-sodium chicken broth or stock
1-2 teaspoons of salt (adjust to taste)
1/2-1 teaspoon of black cracked pepper (adjust to taste)
2 beef bouillon cubes, crumbled
1 cup of heavy cream or half and half (substitute with evaporated milk)
Chopped fresh parsley and thyme for garnish

Begin by melting 4 tablespoons of unsalted butter and 1 tablespoon of high-quality cooking oil in a large pot over medium-high heat. Saute finely diced onions for 2 to 3 minutes until softened, then add minced garlic and cook until fragrant, approximately 1 minute.
Introduce the star of our soup—1 1/2 pounds of fresh brown mushrooms, sliced. Sprinkle 2 teaspoons of freshly chopped thyme and cook for 5 minutes, allowing the mushrooms to release their rich, earthy flavors. Pour in 1/2 cup of Marsala wine, letting it simmer and infuse the mushrooms with a hint of sophistication for 3 minutes.
Dust the mushrooms with 6 tablespoons of all-purpose flour, ensuring a thorough mix. Cook for an additional 2 minutes, allowing the flour to meld with the mushrooms, creating a velvety texture.
Pour in 4 cups of low-sodium chicken broth or stock, stirring diligently to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low-medium. Season with 1-2 teaspoons of salt, 1/2-1 teaspoon of black cracked pepper, and crumbled beef bouillon cubes. Cover and allow the soup to simmer for 10-15 minutes, stirring occasionally, until luxuriously thickened.
With precision, reduce the heat to low and gracefully incorporate 1 cup of heavy cream or half and half. Ensure a gentle simmer without boiling, preserving the creamy consistency. Adjust salt and pepper to your discerning taste.
Elevate the visual appeal and freshness of your soup by mixing in chopped fresh parsley and the remaining 2 teaspoons of thyme just before serving. The vibrant green hues and aromatic herbs contribute to a truly gourmet presentation.

Delight in the nutritional balance of this indulgent soup:
Each serving of this Homemade Cream of Mushroom Soup contains approximately 271 calories, offering a satisfying and flavorful option for a wholesome meal.
A balanced combination of carbohydrates (21g), protein (8g), and fats (13g), with saturated fats kept at a modest 7g.
A moderate sodium content of 583mg, ensuring a mindful approach to salt intake.
Abundant in essential nutrients, including potassium, fiber, and vitamins such as Vitamin A and Vitamin C.

In conclusion, our Luxurious Homemade Cream of Mushroom Soup is more than a recipe; it’s a gastronomic experience designed to delight your palate and elevate your dining table. With a perfect balance of flavors, textures, and nutritional elements, this soup invites you to savor the richness of homemade goodness. As you explore the depths of each spoonful, we extend our appreciation for your culinary curiosity and commitment to flavor excellence. THANK YOU for choosing our recipe, and we look forward to continuing this flavorful journey together. Stay tuned for more culinary inspirations that redefine homemade elegance. Happy cooking!

Cream of mushroom soup

Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! Ready and on your table in minutes.