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Creamy Mushroom Soup

Delicious Creamy Mushroom Soup You Can Make in 35 Minutes

Experience the warmth of homemade Creamy Mushroom Soup, a rich and hearty dish perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 4 tablespoons Butter Provides richness and depth; can use olive oil for a dairy-free option.
  • 2 tablespoons Oil Helps to prevent butter from browning too quickly; stick with vegetable or canola.
  • 2 cups Onions, diced Builds a savory base flavor; use yellow onions for sweetness.
  • 4 cloves Garlic, minced Adds aromatic depth; shallots can be used for a milder taste.
For the Soup
  • 1.5 pounds Brown Mushrooms, sliced The star ingredient for bold mushroom flavor; white mushrooms can substitute but are milder.
  • 4 teaspoons Thyme, divided Enhances the earthy flavor profile; dried thyme can substitute fresh at a 1:3 ratio.
  • 0.5 cups Marsala Wine Adds depth and sweetness; you can substitute with dry white or red wine or skip it for broth.
  • 6 tablespoons Flour Thicken the soup, creating a creamy texture; ensure to cook flour to avoid a raw taste.
  • 4 cups Chicken Broth Provides the soup base; use vegetable broth for a vegetarian option.
  • 1-2 Bouillon Cubes, crumbled Enhances savory flavor; can omit for less sodium or if broth is already salty.
For the Creaminess
  • 1 cup Heavy Cream Adds smooth creaminess; for dairy-free, use unsweetened coconut cream or omit entirely.
For Garnish
  • 0.5 tablespoon Parsley, chopped For a fresh garnish and lovely color.
  • 0.5 tablespoon Thyme, chopped Adds an aromatic touch to the finished soup.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, combine 4 tablespoons of butter and 2 tablespoons of oil. Allow the butter to melt, creating a sizzle that signals it is ready.
  2. Add 2 cups of diced onions to the pot and sauté for 2–3 minutes until they soften and turn translucent. Then, add 4 minced garlic cloves, cooking for an additional minute until they are fragrant.
  3. Stir in 1.5 pounds of sliced brown mushrooms and 4 teaspoons of fresh thyme. Cook, stirring occasionally, until the mushrooms release their moisture and begin browning, about 5–7 minutes.
  4. Pour in ½ cup of Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the mixture simmer for 3 minutes until the wine reduces slightly.
  5. Sprinkle 6 tablespoons of flour over the mushrooms and stir well to combine. Cook this mixture for 2 minutes to allow the flour to absorb flavors.
  6. Slowly pour in 4 cups of chicken broth while stirring continuously to ensure the mixture remains smooth. Crumble in 1-2 bouillon cubes, if desired.
  7. Bring the soup to a gentle boil, then cover and reduce the heat to low. Allow it to simmer for 10-15 minutes, stirring occasionally.
  8. Once thickened, gently stir in 1 cup of heavy cream. Warm through without boiling to keep the cream from separating.
  9. Ladle the hot soup into bowls, garnishing with ½ tablespoon of chopped parsley and thyme.

Notes

This Creamy Mushroom Soup is easy to make and perfect for any occasion. Garnish with fresh herbs for added flavor.