Cream of Mushroom Soup
If you like mushrooms, you’ll love this recipe. It has such a rich flavor and creamy flavor, just the right thickness and is loaded with mushrooms (cause I always add extra). I use a sweet sherry because I lean towards sweeter and it was just the right amount. I would also watch the amount of added salt. One to two teaspoons is a bit much when you consider the salt in the butter, the chicken stock and bouillon cubes. Add your salt at the end, to taste. You may find it’s salty enough without it. This recipe is super simple and you just might never eat a canned cream of mushroom again.
4 tablespoons butter
1 tablespoon oil (I used olive oil)
2 onions diced
4 cloves garlic minced
1 1/2 pounds (750 g) fresh brown mushrooms sliced
4 teaspoons chopped thyme divided
1/2 cup Marsala wine (We used Taylor Marsala Red)
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 cracked pepper adjust to taste
2 beef bouillon cubes, crumbled
1 cup heavy cream or half and half (sub with evaporated milk)
Chopped fresh parsley and thyme to serve
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. The recipe calls for brown mushrooms. I used a mixture of mushrooms. Any mushroom or mixture of would be fine. Pour in the Taylor Marsala Red and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream or half and half, I used half and half just to cut back on extra calories and fat. But, at this point, if you’re making cream of mushroom soup does it really matter? Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
Mix in parsley and remaining thyme. (Optional). I didn’t. The original amount of thyme was just right without being over powering. I want to taste mushrooms.
Serve warm and enjoy!