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!
To make the Cream of Mushroom Soup, you will need the following ingredients:
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.
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.
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.
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.
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.
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!
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