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Cream of Mushroom Soup with Marsala and Fresh Herbs Recipe

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★★★★★

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.

Ingredients

Scale

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

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