JoenDeb Recipes

Cream of Mushroom Soup

6 servings


10 minutes

active time

40 minutes

total time


4 tablespoons butter

1 tablespoon olive oil

2 onions (diced)

4 cloves garlic (minced)

1 1/2 pounds fresh baby Bella mushrooms (sliced and rough chopped )

4 teaspoons chopped thyme (divided)

1/2 cup Marsala wine (any dry red or white wine)

6 tablespoons all-purpose flour

4 cups chicken stock

1-2 teaspoons salt (adjust to taste)

1/2-1 teaspoons black cracked pepper (adjust to taste)

2 beef bouillon cubes, (crumbled)

1 cup heavy cream or half and half

2 teaspoons chopped fresh parsley and thyme to serve


Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

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

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

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.

Mix in parsley and remaining thyme. Serve warm.


Serving Size



271 kcal

Total Fat

13 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



35 mg


583 mg

Total Carbohydrate

21 g

Dietary Fiber

1 g

Total Sugars

5 g


8 g

6 servings


10 minutes

active time

40 minutes

total time
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