This creamy and flavorful homemade cream of mushroom soup will make you ditch canned options for good. Bursting with fresh ingredients and a velvety texture, it’s perfect for cozy dinners or as a crowd-pleasing appetizer.

Why This Recipe Stands Out

This soup is a comforting blend of earthy mushrooms, creamy broth, and aromatic herbs. It’s quick to prepare, uses easily available ingredients, and can be customized to suit your preferences. Plus, it’s a healthier, more flavorful alternative to store-bought soups.

Ingredients You’ll Need

Butter and Oil: A combination of butter and oil ensures a flavorful and smooth base for the soup.
Brown Mushrooms: Fresh mushrooms bring a rich, earthy taste. You can also mix in shiitake or Portobello mushrooms for added depth.
Onions and Garlic: These aromatics are essential for building flavor.
Marsala Wine: Adds a hint of sweetness and complexity. If you don’t have Marsala, any dry red or white wine works well.
Fresh Thyme: Complements the mushroom flavor beautifully.
Chicken Broth: A low-sodium option keeps the soup from becoming overly salty while enhancing its savory notes.
Heavy Cream: Provides the luscious, creamy texture. For a lighter option, use half-and-half or evaporated milk.
Beef Bouillon Cubes: Intensify the umami flavor of the soup.
Seasonings: Salt and cracked black pepper balance and enhance the overall flavor.

How To Make

Step 1: Prepare Your Ingredients
Wash and slice the mushrooms, dice the onions, and mince the garlic. Measure out the thyme, wine, and other ingredients in advance to keep the process smooth and efficient.

Step 2: Sauté the Aromatics
In a large pot, melt the butter with the oil over medium-high heat. Add the diced onions and cook for 2–3 minutes until softened and translucent. Stir in the garlic and sauté until fragrant, about a minute.

Step 3: Cook the Mushrooms
Add the sliced mushrooms and 2 teaspoons of thyme to the pot. Sauté for about 5 minutes, stirring occasionally, until the mushrooms release their juices and start to brown.

Step 4: Deglaze with Wine
Pour in the Marsala wine and stir, scraping the bottom of the pot to lift any browned bits. Let it simmer for about 3 minutes, allowing the alcohol to cook off and the flavors to meld.

Step 5: Thicken the Soup
Sprinkle the mushrooms with the flour and mix well to coat. Cook for 2 minutes to remove the raw flour taste, stirring frequently.

Step 6: Add the Broth and Simmer
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the salt, black pepper, and crumbled bouillon cubes. Bring the mixture to a boil, then reduce the heat to low-medium and simmer for 10–15 minutes. Stir occasionally to prevent sticking as the soup thickens.

Step 7: Finish with Cream
Reduce the heat to low and stir in the heavy cream or half-and-half. Allow the soup to gently simmer, taking care not to let it boil. Taste and adjust the seasoning if needed.

Step 8: Garnish and Serve
Mix in fresh parsley and the remaining thyme. Serve warm with a garnish of chopped parsley and a sprinkle of thyme for an elegant touch.

Pro Tips for Success

For a Smoother Soup: Use an immersion blender to puree part of the soup before adding the cream.
Vegetarian Option: Substitute chicken broth and bouillon cubes with vegetable stock.
No Wine on Hand? Replace it with an equal amount of chicken broth.
Experiment with Mushrooms: Add a mix of wild mushrooms for a gourmet variation.

FAQs

Can I freeze this soup?

Yes, but omit the cream before freezing. Add it during reheating for the best texture.

How long will this soup last?

Store in the fridge in an airtight container for up to 4 days.

Can I make this soup gluten-free?

Yes, substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.

Easy Mushroom Soup Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 271 kcal

Ingredients:

4 tbsp butter
1 tbsp oil
2 onions, diced
4 cloves garlic, minced
1 1/2 pounds fresh brown mushrooms, sliced
4 tsp fresh thyme (divided)
1/2 cup Marsala wine
6 tbsp all-purpose flour
4 cups low-sodium chicken broth
1–2 tsp salt (to taste)
1/2–1 tsp black pepper (to taste)
2 beef bouillon cubes, crumbled
1 cup heavy cream or half-and-half

Instructions:

Melt butter and oil in a pot over medium-high heat. Sauté onions for 2–3 minutes until softened.

Add garlic and cook for 1 minute.

Stir in mushrooms and 2 teaspoons of thyme, cooking for 5 minutes.

Pour in Marsala wine and simmer for 3 minutes. Sprinkle flour over the mushrooms, mix well, and cook for 2 minutes.

Gradually add chicken broth, stirring constantly.

Season with salt, pepper, and bouillon cubes.

Bring to a boil, then reduce heat and simmer for 10–15 minutes.

Stir in heavy cream and let it simmer gently.

Add parsley and the remaining thyme.

Serve warm.