This Homemade Cream of Mushroom Soup Recipe is a creamy, flavorful soup with bits of mushrooms and lots of herbs.
Welcoming the first day of winter it rather seems appropriate to add a soup recipe to the blog. Although the variety of them seem to be endless during this season; the cold weather has them on our table more often. Not to mention soups are a great way to get more bone broth into your diet.
There are several bread recipes on the blog for both the seasoned bread maker or for the beginner. Starting with the season bread baker, here is the recipe for my Sourdough Artisan Loaf. For a quick no knead bread for my beginner bakers, this ones a delicious bread that bakes up perfectly every time. It’s my Easy Artisan No Knead Bread.
Lastly, if you are interested in learning how to make your own sourdough starter you can go here for that.
What You’ll Need To Make Homemade Cream Of Mushroom Soup
5 cups of your favorite mushrooms chopped (here I used 2 portobellos and 1 package of button)
1 cup milk or heavy cream
2 sprigs of fresh rosemary (finely chopped)
¼ cup marsala wine
3 tbsp flour
3 tbsp butter
1 tbsp chives
1 liter stock
Salt & pepper to taste
In a large stock pot, on medium heat, melt butter and begin sauteing mushrooms. Sprinkle in the rosemary, a pinch of salt and cracked black pepper.
Allow the mushrooms to cook into a browned state (as pictured), once there, sprinkle the flour and stir it about to coat the musrooms evenly in the flour.
Next, slowly pour in about a cup of stock while whisking to move the liquid around the pot as it thickens. Pour in the marsala wine and chopped chives.
Give it a good stir.
Then allow it to simmer as you slowly add the remaining stock being careful not to add too much at once. You want the liquid to be on the thicker side not watery.
When the stock has been completely added, allow it to simmer for about 3-4 minutes with the lid off. Pour in the milk, stir and then give it a taste.
You’ll want to add any additional salt and pepper if desired. Remove from heat and serve.
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- 5 cups of your favorite mushrooms chopped (here I used 2 portobellos and 1 package of button)
- Sprigs of fresh Rosemary (finely chopped)
- ¼ cup marsala wine
- 3 tbsp flour
- 3 tbsp butter
- 1 tbsp chives
- 1 cup whole milk
- 1 liter stock
- Salt and pepper to taste
- In a large stock pot, melt butter and begin sauteing mushrooms
- Add rosemary, salt and pepper as they cook down.
- Once the mushrooms have cooked into a browned state, add the flour and stir it about to coat them evenly in the flour.
- Add about a cup of the stock to the mushrooms and allow it to thicken.
- Add the chives and marsala wine.
- Give it a good stir.
- Then allow it to simmer as you slowly add the remaining stock being careful not to add too much at once. You want the liquid to be on the thicker side not watery.
- Once the stock has been completely added allow it to simmer for about 3-4 minutes with the lid off.
- Add the milk.
- Taste, then add any additional salt and pepper desired.
- Remove from heat and serve with fresh bread (preferably).
You can find my quick country bread recipe here.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 627mgCarbohydrates: 28gFiber: 5gSugar: 12gProtein: 13g