Begin by melting 4 tablespoons of unsalted butter and 1 tablespoon of high-quality cooking oil in a large pot over medium-high heat. Saute finely diced onions for 2 to 3 minutes until softened, then add minced garlic and cook until fragrant, approximately 1 minute.
Introduce the star of our soup—1 1/2 pounds of fresh brown mushrooms, sliced. Sprinkle 2 teaspoons of freshly chopped thyme and cook for 5 minutes, allowing the mushrooms to release their rich, earthy flavors. Pour in 1/2 cup of Marsala wine, letting it simmer and infuse the mushrooms with a hint of sophistication for 3 minutes.
Dust the mushrooms with 6 tablespoons of all-purpose flour, ensuring a thorough mix. Cook for an additional 2 minutes, allowing the flour to meld with the mushrooms, creating a velvety texture.
Pour in 4 cups of low-sodium chicken broth or stock, stirring diligently to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low-medium. Season with 1-2 teaspoons of salt, 1/2-1 teaspoon of black cracked pepper, and crumbled beef bouillon cubes. Cover and allow the soup to simmer for 10-15 minutes, stirring occasionally, until luxuriously thickened.
With precision, reduce the heat to low and gracefully incorporate 1 cup of heavy cream or half and half. Ensure a gentle simmer without boiling, preserving the creamy consistency. Adjust salt and pepper to your discerning taste.
Elevate the visual appeal and freshness of your soup by mixing in chopped fresh parsley and the remaining 2 teaspoons of thyme just before serving. The vibrant green hues and aromatic herbs contribute to a truly gourmet presentation.
Nutrition:
Delight in the nutritional balance of this indulgent soup:
Each serving of this Homemade Cream of Mushroom Soup contains approximately 271 calories, offering a satisfying and flavorful option for a wholesome meal.
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