Cream of Mushroom Soup

Creamy and rich mushroom soup
Creamy and rich mushroom soup
Share it on your social network:
Or you can just copy and share this url


1 1/2 pounds Brown mushrooms sliced
1 cup Heavy cream if you want to make the soup a little lighter, use 1/2 cup heavy cream and 1/2 cup evaporated milk
1/2 cup Marsala wine
2 Onion finely chopped
4 cloves Garlic
4 tsp Thyme chopped
6 tbsp Wheat flour
2 Beef bouillon cubes crumbled
4 cups Chicken broth low sodium
4 tbsp Butter
1 tbsp Vegetable oil
1-2 tsp Salt
1/2-1 tsp Ground pepper
to garnish Parsley chopped

Nutritional information


    Cream of Mushroom Soup


    Fallow moms and dads…this Cream of Mushroom Soup is for you! Every now and then we need to give ourselves a treat – we deserve it after all! And this gloriously creamy and rich soup with a hint of Marsala wine is just the ticket. It’s packed with punchy flavors: the earthy mushrooms, a good kick of garlic and onion, delicate herbs, plus that heady finish from the wine.

    This is one of those dishes I love to make for me and my husband when it’s just the two of us and we can enjoy something a little more sophisticated!

    Ingridiens for Cream of Mushroom Soup

    So, how to cook Cream of Mushroom Soup?

    Steps to make Cream of Mushroom Soup


    Cook the onions and garlic


    Place a large saucepan over a medium to high heat and melt the butter and oil together. Sauté the diced onion for 2 to 3 minutes until soft, before adding the garlic and sautéing gently for a further minute.


    Cook the mushrooms


    Tip the mushrooms and half of the chopped thyme into the pan. Cook for five minutes, then add the wine and cook for another 3 minutes.


    Thicken the soup and add the stock


    Scatter the flour over the mushrooms and combine. Add the stock, stir thoroughly to remove any lumps and bring the mixture to a boil. Once it reaches boiling point, lower the heat and add the seasoning and beef cubes.


    Cook the soup


    Put a lid on the pan and leave to simmer for 10-15 minutes until it thickens. Stir every now and again to stop it from sticking to the bottom.


    Add the cream and season


    Once thickened, lower the heat again and stir in the cream. Leave the soup to simmer gently for another couple of minutes, adding more seasoning if required.


    Serving Cream of Mushroom Soup

    Stir through the remaining thyme and parsley and serve.

    This Cream of Mushroom Soup is perfect as a starter but is also rich enough to have as a main. Just make sure you have a hunk of crusty bread to go with it and soak up all the mushroomy, creamy, garlicky goodness! I’m looking forward to hearing how you enjoy it - just let me know in the comments section!

    Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

    • Recipe Reviews:
    Baked Chicken Nuggets - Healthy Homemade Baked Chicken Nuggets Recipe - Crispy Baked Chicken Nuggets
    Baked Chicken Nuggets
    Mini Corn Dogs Recipe - Party Snacks Ideas - Homemade Mini Corn Dogs
    Mini Corn Dogs
    Add Review
    Add Comment

    Recipe Reviews

    Average Rating:
    Total Reviews: 1

    I love this recipe. Mushroom soup that makes difference.

    Write your own review

    You can optionally upload your own image along with a review

    Add Your Comment