The Creamiest Mushroom Soup!

The Creamiest Mushroom Soup!


  • 4 tablespoons butter
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 750 g fresh brown mushrooms, sliced
  • 4 teaspoons chopped thyme
  • 1/2 cup Marsala wine (any dry red or white wine)
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 2 beef bouillon cubes, crumbled
  • 1 cup heavy cream or half and half (sub with evaporated milk)
  • Salt & Pepper, to taste
  • Chopped fresh parsley and thyme to serve


Step 1

Heat butter and oil in a large pot over medium-high heat until melted. Add onions and sauté 2 to 3 minutes until softened. Cook garlic until fragrant.

Step 2

Add 2 teaspoons of thyme and mushrooms and cook for 5 minutes. pour in wine and cook for 3 minutes.

Step 3

Coat mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix and bring to a boil. Reduce heat to low-medium and season with salt, pepper and crumbled bouillon cubes.

Step 4

Cover and simmer. Stir occasionally until thickened for 10-15 minutes.

Step 5

Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.

Step 6

Mix in parsley and remaining thyme. Serve & enjoy!

Did you know?

Mushrooms are a rich, low calorie source of fibre, protein, and are high in antioxidants!