Rich Mushroom Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon oil
02 -
4 tablespoons butter
03 -
2 onions, diced
04 -
4 cloves garlic, minced
05 -
4 teaspoons chopped thyme, divided
06 -
1½ pounds fresh brown mushrooms, sliced
→ Liquids and Thickeners
07 -
½ cup Marsala wine (or use any dry red or white wine)
08 -
4 cups low sodium chicken broth or stock
09 -
6 tablespoons all-purpose flour
10 -
1 cup heavy cream or half and half (evaporated milk works too)
→ Seasonings
11 -
½-1 teaspoon cracked black pepper, adjust to your liking
12 -
1-2 teaspoons salt, add to taste
13 -
2 beef bouillon cubes, crumbled
→ Garnish
14 -
½ tablespoon fresh thyme, chopped
15 -
½ tablespoon fresh parsley, chopped
# Instructions:
01 -
Melt the butter along with the oil in a big pot over medium-high heat. Toss in the diced onions and cook for 2-3 minutes until they soften. Add the garlic, stirring for about a minute as the aroma fills the air.
02 -
Throw the sliced mushrooms and half of the chopped thyme into the pot. Let them cook for around 5 minutes, stirring here and there, until they start to soften and release some liquid.
03 -
Pour the Marsala (or your favorite dry wine) into the pot. Let it bubble for about 3 minutes as you scrape the bottom of the pot for all that flavor.
04 -
Sprinkle the flour over the mushrooms and mix it in well. Cook it for 2 minutes to get rid of that raw flour taste. Slowly pour in the chicken stock, stirring constantly to keep it smooth, and bring it all to a boil.
05 -
Turn the heat down to medium-low and season with salt, pepper, and the crumbled bouillon cubes. Cover the pot and let it simmer gently for 10-15 minutes, stirring every now and then as it thickens.
06 -
Lower the heat, then stir in the heavy cream or half and half. Let it simmer gently (avoid boiling to keep the cream smooth). Taste and tweak the seasoning, adding more salt and pepper if needed.
07 -
Right before it's time to eat, mix in the rest of the thyme and the parsley. Serve it up warm, garnished with extra herbs if you'd like.
# Notes:
01 -
To skip dairy, omit the cream or swap it with a plant-based alternative.
02 -
Keep leftovers in an airtight container for 5 days in the fridge or 3 months in the freezer.
03 -
Want deeper flavor? Mix in a variety of mushrooms like shiitake, portobello, or cremini.