Savor the comfort of homemade Cream of Mushroom Soup, rich with earthy mushrooms and a savory blend of broths. It's creamy, easy to make, and perfect with crusty bread. Whether as a starter or a main, this soup adds warmth and heartiness to any meal.
In a large pot, heat a blend of olive oil and butter over medium heat until the butter is fully melted. This mix creates a rich flavor foundation. Add the chopped onion, shallot, and minced garlic, sautéing until they turn soft and release their aromatic essence, which is key to building the soup's depth of flavor.
Introduce thyme sprigs for a hint of earthiness and sliced mushrooms to the pot. Sauté them until they're beautifully golden brown, a crucial step for unlocking their maximum flavor.
Pour Marsala wine over the mushrooms, stirring continuously until the liquid is nearly absorbed. This step not only adds a layer of complexity to the flavor but also helps to lift any tasty bits stuck to the bottom of the pot.
Sprinkle all-purpose flour over the mushrooms, stirring it in well. This combination with the fats in the pot will form a roux, thickening your soup and giving it a silky consistency.
Slowly incorporate the chicken and beef broth (holding back one cup of chicken broth for later), and let the mixture come to a gentle simmer. This process allows the soup to thicken slightly and the flavors to meld together beautifully.
Switch off the heat and after letting the soup cool slightly, use an immersion blender to blend the soup directly in the pot. You can decide on the texture; some prefer it completely smooth, while others like it with bits of mushroom for a more rustic feel. I recommend a middle ground—a creamy base with some mushroom pieces for texture.
Reheat the soup by turning the heat back on and stir in the reserved chicken broth. Let the soup simmer for another 3-5 minutes, which is crucial for the flavors to fully develop and integrate.
Gently stir in the heavy cream, and let the soup warm through until it thickens just a touch more. Be cautious not to let it boil at this stage to avoid curdling the cream.
Finish by sprinkling a few fresh thyme leaves for an added aromatic touch. Remove the soup from heat and it's ready to be enjoyed.
Serving
Enjoy this dish with your favorite sides such as croutons and and crusty bread for a complete meal. For more pairing ideas, check out the serving suggestions section.
Notes
Here are some handy tips to nail your Cream of Mushroom Soup:
Clean the Mushrooms Well: Wash and dry the mushrooms properly before you slice or chop them. This keeps the soup free from dirt and excess water.
Sauté Mushrooms Until Golden: Take your time sautéing the mushrooms until they're nicely browned. This caramelization adds a deep, savory flavor to the soup.
Careful with Flour and Roux: Cook the flour with mushrooms in butter and oil just right. Make sure not to burn the flour, as it can spoil the taste of your soup.
Season in Layers: Season your soup at different stages of cooking. Start with a bit when sautéing the mushrooms and aromatics, and adjust as needed after adding the liquids. This builds a more complex flavor profile.
Adjusting Consistency: If your soup gets too thick, especially after cooling or reheating, just thin it out with a bit of broth, milk, or cream until it's just how you like it.