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5 from 5 votes
Cream of Mushroom Soup
Cream of Mushroom Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Soup
Cuisine: American
Servings: 8 people
Author: Linda Loosli
Ingredients
  • 1 cup butter
  • 1 cup white flour
  • 1 quart heavy cream or half and half
  • 1 quart chicken broth
  • 2 tablespoons of oil to slightly cook the chopped onions and minced garlic
  • 2 cloves of garlic, minced or chopped
  • 2 onions, finely chopped
  • 3 pounds of freshly sliced mushrooms
  • 2 cubes chicken or beef bouillon (crumbled)
  • 1-2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 cup of Marsala cooking wine
  • 4 teaspoons of fresh thyme, finely chopped or 1-1/2 teaspoons of dried thyme
  • chopped fresh parsley, optional to garnish just before serving
Instructions
  1. 1. Sauté the onions and garlic in oil until slightly tender. Remove the pan from the stove.

    2. Add the freshly sliced mushrooms to the onion and garlic mixture. Set the pan aside.

    3. Grab a large soup pan and melt the butter in it.

    4. Add the flour to the soup pot to make a roux, and whisk constantly.

    5. Stir in the chicken broth and heavy cream. Continue to stir or whisk constantly.

    6. Add the crumbled chicken or beef bouillon cubes. Stir until thoroughly mixed into the soup.

    7. Add the onion, garlic, and mushrooms to the soup.

    8. Add the Marsala wine and the thyme in the soup pot.

    9. Add salt and ground black pepper to taste. Garnish with fresh parsley, if desired.