Name: Homemade Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 T. unsalted butter; 2 small yellow onions (finely chopped); Sea salt and black pepper (to taste); 1-2 cloves garlic (minced); 16 oz. Portobello mushrooms (sliced); 2 t. dried rosemary (or 2 T. fresh rosemary leaves, finely chopped); 2 T. fresh thyme (or 1½ t. dried); ½ c. Marsala wine; 2 c. chicken or vegetable broth (preferably organic); 1 c. heavy cream (room temperature); 3 T. all-purpose flour

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It’s National Mushroom Month! So, let’s celebrate that with a creamy mushroom soup that can help us kick off the start of fall?

This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety.

Homemade Cream of Mushroom Soup

You can't go wrong with this hearty mushroom soup. This recipe is perfect for a cold day, and the creamy taste will make your taste buds jump for joy. It's rich and filling, and offers an amazing flavor profile that will please every palate. Be sure to add in some bread to dip in the soup.

5 from 5 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine American

Servings cups

Equipment

6 Quart Dutch Oven

Ingredients

2 T. unsalted butter
2 small yellow onions finely chopped
Sea salt and black pepper to taste
1-2 cloves garlic minced
16 oz. Portobello mushrooms sliced
2 t. dried rosemary or 2 T. fresh rosemary leaves, finely chopped
2 T. fresh thyme or 1½ t. dried
½ c. Marsala wine
2 c. chicken or vegetable broth preferably organic
1 c. heavy cream room temperature
3 T. all-purpose flour

Instructions

Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.
Add garlic and cook, stirring frequently, for another 1-2 minutes.
Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.
Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.
Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. Enjoy!

Keyword mushrooms, soup

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Note: You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.