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Homemade Cream of Mushroom Soup
Homemade Cream of Mushroom Soup
This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety.
Ingredients
- 2 tablespoons unsalted butter
- 2 small yellow onions finely chopped
- Sea salt to taste
- black pepper to taste
- 1-2 cloves garlic minced
- 16 oz. Portobello mushrooms sliced
- 2 tsps dried rosemary or 2 T. fresh rosemary leaves, finely chopped
- 2 tablespoons fresh thyme or 1½ t. dried
- ½ cup Marsala wine
- 2 cups chicken broth or vegetable both, preferably organic
- 1 cup heavy cream room temperature
- 3 tablespoons all-purpose flour
Instructions
- Melt butter in a large Dutch oven or 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
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.
Nutrition
Calories: 256kcal (13%)Carbohydrates: 14g (5%)Protein: 4g (8%)Fat: 19g (29%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mg (19%)Sodium: 311mg (14%)Potassium: 387mg (11%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 943IU (19%)Vitamin C: 8mg (10%)Calcium: 57mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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