Cream of Mushroom Soup

Cream of Mushroom Soup Recipe

4 tablespoons butter
1 tablespoon oil
2 onions, diced
4 cloves garlic, minced
1 1/2 pounds (750 g) cremini mushrooms, sliced
4 teaspoons fresh thyme, divided
1/2 cup Marsala wine (or any dry red or white wine)
6 tablespoons all-purpose flour
4 cups low-sodium chicken broth or stock
1-2 teaspoons salt, to taste
1/2-1 teaspoon freshly ground black pepper, to taste
2 beef bouillon cubes, crumbled
1 cup heavy cream or half-and-half (substitute with evaporated milk if preferred)
Fresh parsley and thyme, chopped, for garnish

Sauté Aromatics: In a large pot, melt the butter with the oil over medium-high heat. Add the diced onions and sauté for 2 to 3 minutes until they become tender. Stir in the minced garlic and cook until fragrant, about 1 minute.
Cook the Mushrooms: Add the sliced mushrooms and 2 teaspoons of the thyme. Cook for about 5 minutes until the mushrooms begin to release their juices. Pour in the Marsala wine and allow it to cook for an additional 3 minutes, letting the alcohol evaporate.
Thicken the Soup: Sprinkle the flour over the mushrooms, stirring well to combine. Cook for 2 minutes to remove the raw flour taste. Gradually add the chicken broth, stirring continuously until the mixture is smooth. Bring to a boil, then reduce the heat to low-medium. Season with salt, pepper, and the crumbled bouillon cubes.
Simmer: Cover the pot and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens.
Finish and Serve: Lower the heat to low and stir in the heavy cream or half-and-half. Allow the soup to gently simmer—be careful not to let it boil. Adjust the seasoning with additional salt and pepper if needed. Finally, stir in the fresh parsley and the remaining thyme. Serve the soup hot, garnished with extra parsley and thyme.