Cream Of Mushroom Soup (Print Version)
# Ingredients:
01 -
4 tablespoons butter.
02 -
1 tablespoon oil.
03 -
2 onions, diced.
04 -
4 cloves garlic, minced.
05 -
1 ½ pounds fresh brown mushrooms, sliced.
06 -
4 teaspoons chopped thyme, divided.
07 -
½ cup Marsala wine or any dry red or white wine.
08 -
6 tablespoons all-purpose flour.
09 -
4 cups low sodium chicken broth or stock.
10 -
1-2 teaspoons salt, adjust to taste.
11 -
½-1 teaspoon cracked black pepper, adjust to taste.
12 -
2 beef bouillon cubes, crumbled.
13 -
1 cup heavy cream or half and half (substitute with evaporated milk if desired).
14 -
½ tablespoon chopped fresh parsley, for serving.
15 -
½ tablespoon chopped fresh thyme, for serving.
# Instructions:
01 -
Heat the butter and oil in a large pot over medium-high heat until melted. Sauté the diced onions for 2 to 3 minutes until they soften. Add the minced garlic and cook until fragrant, about a minute.
02 -
Add the sliced mushrooms and 2 teaspoons of thyme, cooking them for about 5 minutes until they release their moisture. Pour in the Marsala wine and allow it to simmer for 3 minutes, letting the alcohol evaporate.
03 -
Sprinkle the flour over the mushrooms, mixing well, and cook for another 2 minutes. Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to low-medium.
04 -
Season with salt, pepper, and crumbled bouillon cubes. Cover and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens.
05 -
Lower the heat and stir in the cream or half and half. Allow the soup to gently simmer, ensuring it does not boil, adjusting salt and pepper to taste.
06 -
Finish by stirring in the fresh parsley and remaining thyme. Serve the soup warm, garnished with additional herbs if desired.
# Notes:
01 -
For a dairy-free version, omit the cream and enjoy a lighter soup.
02 -
This soup pairs beautifully with crusty bread for a hearty meal.
03 -
Fresh herbs greatly enhance the flavors, so use them if possible.