I love making soup in the fall and Cream of Mushroom Soup is one of my favorites. I often make this soup and then use it to make my “Not Your Mother’s Tuna And Noodle Casserole”. (I’ll post that recipe soon!). This cream of Mushroom soup is rich in flavor and quite filling – serve it with crusty bread making it the perfect fall meal.
Cream of Mushroom Soup
4 tablespoons butter
1 tablespoon canola oil
2 onions diced
4 cloves garlic minced
1 ½ pounds of fresh brown mushrooms sliced
4 teaspoons chopped thyme divided
½ cup Marsala wine (optional)
6 tablespoons all-purpose flour (or 4 tablespoons corn starch made into a slurry)
4 cups chicken broth
1-2 teaspoons salt
½ teaspoon cracked pepper
1 teaspoon of beef Better than Bouillon or 2 beef bouillon cubes
1 cup heavy cream
Chopped Parsley or thyme to serve
Heat butter and oil in a large pot over medium heat until melted. Saute onion for 2 to 3 minutes until soft. Add garlic and saute for about 1 minute longer.
Add the mushrooms and saute for 3 minutes until soft. Add the flour (or cornstarch slurry) and cook for 2 to 3 minutes until it starts to thicken. Add the stock stirring gently and bring it to a boil. Reduce the heat to low-medium heat, season with the salt, pepper, 2 teaspoons of thyme and the bouillon.
Cover and allow to simmer for 10 to 15 minutes over low-medium heat, stirring several times and allowing the soup to thicken further. Reduce the heat to low, stir in the cream and bring it to a simmer (don’t allow it to boil). Mix in the Parsley and the remaining thyme and serve.