- 1 1/2 pounds Brown mushroomssliced
- 1 cup Heavy creamif 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 Onionfinely chopped
- 4 cloves Garlic
- 4 tsp Thymechopped
- 6 tbsp Wheat flour
- 2 Beef bouillon cubescrumbled
- 4 cups Chicken brothlow sodium
- 4 tbsp Butter
- 1 tbsp Vegetable oil
- 1-2 tsp Salt
- 1/2-1 tsp Ground pepper
- to garnish Parsleychopped
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!
So, how to cook Cream of Mushroom Soup?
Steps to make Cream of Mushroom Soup
1 | Cook the onions and garlic | 5 |
2 | Cook the mushrooms | 10 |
3 | Thicken the soup and add the stock | 5 |
4 | Cook the soup | 15 |
5 | Add the cream and season | 1 |
6 | Serving Cream of Mushroom Soup | |
Recipe Reviews
I love this recipe. Mushroom soup that makes difference.
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