Cream of Mushroom Soup Recipe

I remember eating mushroom soup as a child and loving every bite! It is warm and creamy like no other, it gives me comfort whenever I ate it. Until now, cream of mushroom soup remains my favorite, I always prepare and serve this whenever I can. Perfect for cold weather or even when you’re feeling under the weather, instant relief in the form of a bowl of soup. Thanks to Cafe Delites via YouTube for making this tutorial.

Ingredients:

• 4 tbsp. Butter
• 1 tbsp. Oil
• 2 pcs Onion, diced
• 4 cloves Garlic, minced
• 1 ½ lbs. (750 g) Fresh brown mushrooms, sliced
• 4 tsp Chopped thyme, divided
• ½ cup Dry red or white wine
• 6 tbsp. All-purpose flour
• 4 cups Chicken broth or stock
• 1 – 2 tsp Salt
• ½ – 1 tsp Black cracked pepper
• 2 pcs Beef bouillon cubes, crumbled
• 1 cup Heavy cream or half and half (sub with evaporated milk)
• Chopped fresh parsley and thyme for garnish

Directions:

Step 1

In a large pot, melt the butter then add the oil, sauté the onion until it softens. Add the garlic for a few seconds before adding the mushrooms and the thyme. Let it cook for a few minutes, then pour in the wine and allow it to cook. Sprinkle the mushrooms with flour and mix it until well-combined. Add the stock and continue mixing, bring it to a boil.

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Step 2

Season it with salt, pepper, and crumbled bouillon cubes. Cover and let it simmer for about 10 to 15 minutes, stir it occasionally until the soup thickens. Add the cream while stirring then let it simmer for a few, then add salt and pepper to taste. Sprinkle parsley and thyme, stir then serve.

*All images used here belong to Cafe Delites via YouTube. If you enjoyed this recipe as much as I do, then you’ll love her other tutorials too. Do visit and subscribe to her channel!

Cream of Mushroom Soup Recipe