This warm bowl of soup is so creamy with tender bites of mushroom bites, flavored with garlic, onions, and herbs. You can make this soup with ingredients you may already have in your kitchen.
Ingredients:
4 Tablespoons butter
1 Tablespoon oil
2 onions, diced ( 1/2 cup)
4 cloves garlic, minced
1 1/2 pounds (750 g) fresh brown mushrooms, sliced
4 teaspoons chopped thyme, divided
1/2 cup Marsala wine (any dry red or white wine) optional
6 Tablespoons all purpose flour
4 cups vegetable stock
1-2 teaspoons salt, adjust to taste
1/2 - 1 teaspoons black pepper powder, adjust to taste
1 teaspoon better than bouillon (optional)
1 cup heavy cream or half and half
chopped fresh parsley and thyme, to serve
Method:
1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine if using and allow to cook for 3 minutes.
3. Sprinkle mushroom with flour, mix well and cook for 2 minutes. Add stock, 1 teaspoon better than bouillon, if using. Mix and bring to a boil. Reduce heat to a low-medium heat. Season with salt, and pepper.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer ( do not boil). Adjust salt and pepper to taste.
6. Mix in parsley and remaining thyme. Serve warm.
Notes:
Fresh brown or cremini mushrooms are perfect for this recipe. I used mini Portobello mushrooms.
I did not have fresh thyme. I used thyme that I dried end of last summer.
Heavy cream gives the rich creamy texture to the soup. You can make this soup dairy free as well.
I used red wine in this recipe. You can make it without the wine too.
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