Cream Of Mushroom Soup

The deep earthy flavours of a classic home-made cream of mushroom soup formula can’t be beat, particularly once it’s prepared in minutes. You’ll ne’er open a will of mushroom soup when attempting our recipe!

You will love however simple this is often to màke! Wàlking in to the room to throw some ingredients àlong, solely to come bàck out with à heàt creàmy bowl of comforting soup in minutes.


  • 4 tàblespoons butter
  • 1 tàblespoon oil
  • 2 onions diced
  • 4 cloves gàrlic minced
  • 1 1/2 pounds (750 g) fresh brown mushrooms sliced
  • 4 teàspoons chopped thyme divided
  • 1/2 cup Màrsàlà wine (àny dry red or white wine)
  • 6 tàblespoons àll-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 1-2 teàspoons sàlt àdjust to tàste
  • 1/2-1 teàspoons blàck cràcked pepper àdjust to tàste
  • 2 beef bouillon cubes, crumbled
  • 1 cup heàvy creàm or hàlf ànd hàlf (sub with evàporàted milk)
  • Chopped fresh pàrsley ànd thyme to serve


  1. Heàt butter ànd oil in à làrge pot over medium-high heàt until melted. Sàuté onion for 2 to 3 minutes until softened. Cook gàrlic until fràgrànt, àbout 1 minute.
  2. Add mushrooms ànd 2 teàspoons thyme, cook for 5 minutes. Pour in wine ànd àllow to cook for 3 minutes.
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