Cream of Mushroom Soup with Marsala and Fresh Herbs Recipe

Introduction

This Cream of Mushroom Soup is a rich and comforting dish perfect for any season. With fresh mushrooms, aromatic herbs, and a touch of cream, it offers a velvety texture and deep, savory flavors that satisfy the soul.

Ingredients

• 4 tablespoons butter
• 1 tablespoon oil
• 2 cups onions, diced (about 2 medium onions)
• 4 cloves garlic, minced
• 1 1/2 pounds brown mushrooms, fresh and sliced
• 4 teaspoons chopped thyme, divided
• 1/2 cup Marsala wine (or 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
• 1/2-1 teaspoon black pepper, cracked, adjust to taste
• 2 beef bouillon cubes, crumbled
• 1 cup heavy cream (or half and half; can substitute evaporated milk)
• 1/2 tablespoon fresh parsley, chopped for serving
• 1/2 tablespoon fresh thyme, chopped for serving

Instructions

1. Step 1: Heat butter and oil in a large pot over medium-high heat until melted. Add the diced onions and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook until fragrant, about 1 minute.
2. Step 2: Add the sliced mushrooms and 2 teaspoons of chopped thyme. Cook for 5 minutes, stirring occasionally. Pour in the Marsala wine and let it cook for another 3 minutes to reduce slightly.
3. Step 3: Sprinkle the mushrooms with the flour, mix well, and cook for 2 minutes to remove the raw flour taste. Gradually add the chicken broth while stirring, then bring the mixture to a boil. Reduce the heat to low-medium and season with salt, black pepper, and crumbled bouillon cubes.
4. Step 4: Cover the pot and let the soup simmer for 10 to 15 minutes, stirring occasionally until it thickens.
5. Step 5: Lower the heat to low and stir in the heavy cream or half and half. Allow the soup to gently simmer, being careful not to boil. Taste and adjust the seasoning with salt and pepper as needed.
6. Step 6: Stir in the remaining chopped parsley and thyme right before serving. Serve the soup warm for the best flavor.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and omit beef bouillon cubes.
• Use cremini or porcini mushrooms for a deeper, earthier flavor.
• To make the soup thicker and creamier, blend part of the soup before adding the cream.
• Serve with crusty bread or a sprinkle of grated Parmesan for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. If needed, add a splash of broth or cream to restore the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, to make it vegan, use vegetable broth instead of chicken broth, replace butter with a plant-based alternative, and omit the cream or use a coconut or oat milk substitute.

How can I thicken the soup if it’s too thin?

If the soup is too thin, you can either simmer it longer to reduce or mix a small amount of cornstarch with cold water and stir it in to thicken quickly. Alternatively, blending a portion of the soup will add body and creaminess.

Cream of Mushroom Soup with Marsala and Fresh Herbs Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

A rich and creamy homemade Cream of Mushroom Soup featuring sautéed brown mushrooms, onions, garlic, and fresh thyme, simmered in a flavorful broth and finished with cream for a smooth, comforting dish.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 tablespoons butter
• 1 tablespoon oil
• 2 cups onions (diced, about 2 medium onions)
• 4 cloves garlic (minced)
• 1 1/2 pounds brown mushrooms (fresh, sliced)
• 4 teaspoons chopped thyme (divided)
• 1/2 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)
• 1/2–1 teaspoons black pepper (cracked, adjust to taste)
• 2 beef bouillon cubes (crumbled)

Finishing Touches

• 1 cup heavy cream (or half and half, substitute with evaporated milk)
• 1/2 tablespoon parsley (chopped, fresh, to serve)
• 1/2 tablespoon thyme (chopped, fresh, to serve)

Instructions

1. Sauté Aromatics: Heat butter and oil in a large pot over medium-high heat until melted. Add the diced onions and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for about 1 minute until fragrant.
2. Cook Mushrooms and Thyme: Add the sliced mushrooms and 2 teaspoons of chopped thyme to the pot. Cook for 5 minutes until the mushrooms start to release their moisture. Pour in the Marsala wine and cook for an additional 3 minutes to allow the alcohol to evaporate and flavors to meld.
3. Add Flour and Broth: Sprinkle the mushrooms with the flour and stir well to coat. Cook this mixture for 2 minutes to remove the raw flour taste. Then gradually add the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a boil.
4. Simmer Soup: Reduce the heat to low-medium. Season the soup with salt, cracked black pepper, and crumbled beef bouillon cubes. Cover the pot and let the soup simmer for 10 to 15 minutes, stirring occasionally, until it thickens to a creamy consistency.
5. Incorporate Cream: Lower the heat to low, then stir in the heavy cream or half and half carefully. Allow the soup to gently simmer but avoid boiling to prevent curdling. Taste and adjust seasoning with salt and pepper as needed.
6. Finish and Serve: Stir in the remaining 2 teaspoons of chopped thyme along with fresh chopped parsley. Serve the soup warm, garnished with the fresh herbs for enhanced aroma and flavor.

Notes

• Use low sodium chicken broth to control salt levels effectively.
• Substitute heavy cream with evaporated milk or half and half for a lighter version.
• If a vegetarian version is desired, replace chicken broth and beef bouillon with vegetable broth and vegetarian bouillon cubes.
• For a thicker texture, simmer the soup longer or add a slurry of flour and water before simmering.
• Fresh thyme is preferred for garnish, but dried thyme can be used in cooking stages if fresh is unavailable.
• This soup can be blended partially or fully for a smoother texture, but the recipe as given is chunky and creamy.

Keywords: Cream of mushroom soup, mushroom soup recipe, homemade mushroom soup, creamy mushroom soup, easy soup recipe