Ingredients
Scale
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1 1/2 pounds brown mushrooms, fresh, sliced
- 4 teaspoons chopped thyme, divided
- 1/2 cup Marsala wine (any dry red or white wine is fine)
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1–2 teaspoons salt, adjust to taste
- 1/2–1 teaspoon black pepper, cracked, adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream (or half and half; evaporated milk as a sub)
- 1/2 tablespoon parsley, chopped, fresh, to serve
- 1/2 tablespoon thyme, chopped, fresh, to serve
Instructions
- Get everything ready: Dice the 2 onions and mince the 4 garlic cloves. Slice the 1 1/2 pounds of brown mushrooms evenly—aim for 1/4-inch slices to cook at the same rate. Chop the 4 teaspoons of thyme, saving some for later. Crumble the 2 beef bouillon cubes. Measure out the rest. Having it all prepped saves time and hassle.
- Start the sauté: In your large pot, melt the 4 tablespoons butter with the 1 tablespoon oil over medium heat. Add the diced onions once it’s hot. Stir them around for 4-5 minutes until they look soft and clear. Toss in the minced garlic and cook for 1 minute more—keep stirring so it doesn’t burn.
- Add the mushrooms: Stir in the sliced mushrooms and 2 teaspoons of the chopped thyme. Cook for 8-10 minutes over medium heat. They’ll shrink and get some color as they release moisture. Give it a stir every couple minutes to keep things even.
- Bring in the wine: Pour the 1/2 cup Marsala wine into the pot. Use your spoon to scrape up any bits stuck to the bottom—they add great taste. Let it bubble for 2-3 minutes until it reduces a bit. This step mellows the sharpness.
- Thicken with flour: Dust the 6 tablespoons all-purpose flour over the mixture. Stir well for 1-2 minutes to make a paste-like roux. It coats everything and starts the thickening process.
- Simmer the base: Gradually add the 4 cups low sodium chicken broth, stirring to blend smoothly. Drop in the crumbled beef bouillon, 1-2 teaspoons salt (go easy at first), and 1/2-1 teaspoon cracked black pepper. Bring to a boil, then lower to a simmer. Cook uncovered for 15-20 minutes, stirring sometimes. It will thicken and the tastes will come together.
- Blend and cream it: Use an immersion blender to puree part of the soup in the pot—about half, for some texture, or all if you want it silky. With a regular blender, do small batches and vent the lid for steam. Stir in the 1 cup heavy cream and the last 2 teaspoons thyme. Warm on low for 2-3 minutes. Avoid boiling to keep the cream stable.
- Finish and serve: Spoon into bowls and sprinkle with the 1/2 tablespoon each of chopped fresh parsley and thyme. Pair with bread if you like. Check the seasoning one last time.
Notes
- Pick firm, fresh brown mushrooms for the best taste—avoid ones that feel slimy.
- Wipe mushrooms with a cloth rather than washing; water makes them watery.
- Cook the roux carefully so the flour doesn’t taste raw—constant stirring is key.
- Adjust salt late in the process since the bouillon brings some already.
- If blending, let the soup cool slightly to avoid splatters.
- Half-and-half lightens it up without losing creaminess—great if you’re watching calories.
- Fresh herbs at the end add brightness; if using dried, cut the amount in half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg