Homemade Cream of Mushroom Soup
This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavour to your favorite casseroles. One taste and you’ll never go back to the canned variety.
Homemade Cream of Mushroom Soup
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 2 Tablespoon. unsalted butter
- 2 small yellow onions finely chopped
- Sea salt and black pepper to taste
- 1-2 cloves garlic minced
- 16 oz. Portobello mushrooms sliced
- 2 teaspoons. dried rosemary or 2 T. fresh rosemary leaves, finely chopped
- 2 Tablespoons. fresh thyme or 1½ t. dried
- 100 mls Marsala wine or any dryish fortified wine would do.
- 450 mls. chicken or vegetable stock preferably organic
- 225 mls. double cream room temperature
- 3 Tablespoons. Plain flour
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Melt butter in a large Dutch oven or heavy pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.
- Add garlic and cook, stirring frequently, for another 1-2 minutes.
- Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
- Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.
- Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.
- Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. Enjoy!
Paul’s Tips: You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Cuisine, Meals for 1 or 2, Mediterranean, Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From
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Hi Levi,
I’m delighted you like my soup recipes. Also, Thank You for your much appreciated feedback on all the platforms I use, they do make it all feel worthwhile. Regards to you and your family.
Mr. Paul, I am a soup lover! Your tomato soup was amazing, and this mushroom soup, well, you are absolutely right! – I can never use canned soup again! I really appreciate you, and your channel, you are an inspiration!,
Thank you…..