Creamy Mushroom Soup
This Creamy Mushroom Soup transforms simple ingredients into a luxurious Homemade Soup Recipe that’s bursting with flavor. Fresh cremini mushrooms, sautéed with garlic, onions, and thyme, create a deep, earthy base, while a splash of wine and a touch of cream add richness and sophistication. Unlike canned versions, this Best Mushroom Soup is made with love and fresh ingredients, offering a warm, herbaceous hug in every spoonful. Perfect for summer feasts or chilly evenings, this Easy Mushroom Soup is a versatile crowd-pleaser.
Ingredients
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 2 medium onions diced
- 4 cloves garlic minced
- 1 1/2 lbs fresh cremini or brown mushrooms sliced
- 4 tsp fresh thyme chopped (divided)
- 1/2 cup Marsala wine or dry red/white wine like Pinot Noir or Sauvignon Blanc
- 6 tbsp all-purpose flour or 2-3 tbsp cornstarch for gluten-free
- 4 cups low-sodium chicken stock or vegetable stock for vegetarian
- 2 beef bouillon cubes crumbled (or vegetable stock powder)
- 1 cup heavy cream or half-and-half, evaporated milk, or omit for dairy-free
- 1-2 tsp salt to taste
- 1/2-1 tsp black pepper to taste
- 1/2 tbsp fresh parsley chopped (for garnish)
- 1/2 tbsp fresh thyme chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt 4 tbsp butter with 1 tbsp olive oil over medium-high heat. Add 2 diced onions and sauté for 2-3 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Cook Mushrooms: Add 1 1/2 lbs sliced mushrooms and 2 tsp chopped thyme. Cook for 5 minutes, stirring occasionally, until mushrooms release their juices. Pour in 1/2 cup Marsala wine and cook for 3 minutes to reduce slightly.
- Thicken the Soup: Sprinkle 6 tbsp flour over the mushrooms, stirring well to combine. Cook for 2 minutes to remove the raw flour taste. Gradually add 4 cups chicken stock, stirring to prevent lumps. Bring to a boil, then reduce to a simmer.
- Season and Simmer: Add 2 crumbled beef bouillon cubes, 1-2 tsp salt, and 1/2-1 tsp black pepper. Cover and simmer for 10-15 minutes, stirring occasionally, until thickened.
- Add Cream: Reduce heat to low and stir in 1 cup heavy cream. Gently simmer (do not boil) for 1-2 minutes to heat through. Adjust seasoning to taste.
- Garnish and Serve: Stir in 1/2 tbsp parsley and 1/2 tbsp thyme. Ladle into bowls and serve warm with garlic bread or crusty rolls to soak up the Best Mushroom Soup.
Notes
- Use Fresh Mushrooms: Fresh cremini or brown mushrooms ensure rich flavor in this Creamy Mushroom Soup.
- Don’t Rush Sautéing: Cook onions and mushrooms thoroughly to build depth for this Mushroom Soup Recipes dish.
- Adjust Thickness: Add cornstarch slurry gradually for a gluten-free Easy Mushroom Soup with perfect texture.
- Gentle Simmer: Avoid boiling after adding cream to prevent curdling in this Best Mushroom Soup.
- Fresh Herbs: Use fresh thyme and parsley for vibrant flavor; add at the end for a bright Homemade Soup Recipe finish.