There's nothing like a warm bowl of soup on a cold winter day. Something about Cream of Mushroom Soup is so comforting. I can't believe that I used to hate mushrooms! I didn't know what I was missing out on clearly. This soup is packed full of flavor and rich creaminess. It's also very easy to make.
I used a variety of mushrooms including Hen of the Woods and Brown and Alba Clamshells. Hen of the Woods (also called Maitake) have an earthy, spicy flavor. They are one of my favorite types of mushrooms. With Clamshells you'll get a very slight shellfish flavor. Cremini, Shittake or Baby Bella mushrooms also work nicely in this soup! You'll also need butter, olive oil, onion, garlic, Marsala, fresh oregano and thyme, flour, chicken broth, beef bouillon (powder or cubes), salt, pepper, red pepper flakes (optional), cream and fresh parsley.
You'll start by sauteing onion and garlic in olive oil for a few minutes. Add mushrooms and fresh herbs and cook for about 5-6 more.
Pour in Marsala and cook for about 4-5 more minutes. Stir in flour. It will absorb liquid and form a thicker consistency. Pour in chicken broth and bring to boil. Add spices and bouillon then turn down to simmer for 30 minutes, covered.
Pour in cream (half and half also works fine) and stir. Gently simmer on low for a couple more minutes. Adjust spice to your taste and stir in parsley.
Dish up and serve hot. Feel free to add some extra thyme as well if you'd like.
Serve with a slice of French banquette or grilled cheese if you'd like! This soup is great for dipping crusty bread. Yum. Enjoy!
You might also like to try:
- 3 tablespoon butter
- 2 tablespoon olive oil
- 1 large yellow onion, diced
- 4-5 garlic cloves, minced
- 2 lbs fresh mushrooms (see recommendations in post but most types work - I like a combo)
- 2 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 cup Marsala wine
- ½ cup flour
- 32 oz chicken broth
- 1 tablespoon beef bouillon or 3 cubes
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ½ teaspoon red pepper flakes (optional)
- 1 cup cream or half and half
- 1 tablespoon fresh parsley, chopped
- Add butter and olive oil to a large pot over medium heat.
- Once butter is melted add onion and saute for 3 minutes.
- Add garlic and saute one more.
- Add mushrooms, thyme and oregano and cook for 5 minutes, stirring frequently.
- Pour in Marsala. Stir to combine and simmer for 5 more minutes.
- Add flour and stir until combined. It will soak up most liquid.
- Add chicken broth and bring to boil.
- Stir in beef bouillon and spices.
- Reduce heat to low, cover and simmer for 30 minutes.
- Stir in cream and simmer on low heat for a couple minutes.
- Adjust spice to taste.
- Stir in parsley and serve.
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