Cream Of Mushroom Soup

Cream Of Mushroom Soup

4 tablespoons butter
1 tablespoon oil
2 onions diced
4 cloves garlic minced
1 1/2 pounds (750 g) fresh brown mushrooms sliced
4 teaspoons chopped thyme divided
1/2 cup Marsala wine (any dry red or white wine)
6 tablespoons all-purpose flour
4 cups low sodium chicken broth or stock

  • Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  • Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  • Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

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    1. I noticed the recipe is titled Cream of Mushroom Soup but the ingredients does not list heavy cream or milk... should I add one of those in this recipe?

    2. Right!!?? The picture look creamy, but mine did not until I added some cream.