Cream of Mushroom Soup Recipe

Cream of Mushroom Soup Recipe

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 4tbspbutter
  • 1tbspoil
  • 2onionsdiced
  • 4garlic clovesminced
  • lbfresh brown mushroomssliced
  • 4tspthymechopped, divided
  • cupMarsala 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


  1. Heat the butter and oil in a large pot over medium-high heat until melted.

  2. Sauté the onions for 2 to 3 minutes until softened.

  3. Add the garlic and cook for 1 minute until fragrant.

  4. Add the mushrooms and 2 teaspoons of thyme, then cook for 5 minutes.

  5. Pour in the wine and allow to cook for 3 minutes.

  6. Sprinkle the mushrooms with flour, mix well, then cook for 2 minutes.

  7. Add the stock, mix again and bring to a boil.

  8. Reduce the heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

  9. Cover and allow to simmer for 10 to 15 minutes, while occasionally stirring, until thickened.

  10. Reduce the heat to low, then stir in the cream.

  11. Allow to gently simmer, then add salt and pepper to taste.

  12. Mix in the parsley and remaining thyme.

  13. Serve warm, and enjoy!


  • 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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