How To Make Cream of Mushroom Soup
Easily cook up a batch of this delectable cream of mushroom for dinner tonight! It’s packed with tasteful spices, and takes under an hour to make.
Serves:
Ingredients
- 4tbspbutter
- 1tbspoil
- 2onionsdiced
- 4garlic clovesminced
- 1½lbfresh brown mushroomssliced
- 4tspthymechopped, divided
- 1½cupMarsala wineor any dry red or white wine
- 6tbspall-purpose flour
- 4cupslow sodium chicken brothor stock
- 2tspsaltadjust to taste
- 1tspblack peppercracked, adjust to taste
- 2beef bouillon cubescrumbled
- 1cupheavy creamor half and half or evaporated milk
- fresh parsleychopped, to serve
- fresh thymechopped, to serve
Instructions
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Heat the butter and oil in a large pot over medium-high heat until melted.
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Sauté the onions for 2 to 3 minutes until softened.
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Add the garlic and cook for 1 minute until fragrant.
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Add the mushrooms and 2 teaspoons of thyme, then cook for 5 minutes.
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Pour in the wine and allow to cook for 3 minutes.
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Sprinkle the mushrooms with flour, mix well, then cook for 2 minutes.
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Add the stock, mix again and bring to a boil.
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Reduce the heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
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Cover and allow to simmer for 10 to 15 minutes, while occasionally stirring, until thickened.
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Reduce the heat to low, then stir in the cream.
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Allow to gently simmer, then add salt and pepper to taste.
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Mix in the parsley and remaining thyme.
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Serve warm, and enjoy!
Nutrition
- Calories: 382.77kcal
- Fat: 26.07g
- Saturated Fat: 14.56g
- Trans Fat: 0.32g
- Monounsaturated Fat: 8.20g
- Polyunsaturated Fat: 1.82g
- Carbohydrates: 22.01g
- Fiber: 2.60g
- Sugar: 5.76g
- Protein: 9.02g
- Cholesterol: 74.74mg
- Sodium: 1037.98mg
- Calcium: 103.27mg
- Potassium: 879.04mg
- Iron: 2.72mg
- Vitamin A: 258.15µg
- Vitamin C: 17.68mg
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