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Instructions
- Heat butter and oil in a large saucepan over medium-high heat until melted. Saute the onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add the mushrooms and 2 teaspoons of thyme, cook for 5 minutes. Pour in the wine and cook for 3 minutes.
- Sprinkle the mushrooms with flour, mix well and cook for 2 minutes. Add the broth, mix again and bring to the boil. Reduce heat to medium-low, season with salt, pepper, and crumbled stock cubes.
- Cover and simmer for 10 to 15 minutes, stirring occasionally, until thickened.
- Reduce heat to low, stir in cream or half-and-half. Allow to simmer gently (do not boil). Adjust salt and pepper to taste.
- Stir in the parsley and remaining thyme. Serve hot.
Nutritional Information
- Calories: 271kcal
- Carbohydrates: 21g
- Protein: 8g
- Fat: 13g
- Saturated fat: 7g
- Cholesterol: 35mg
- Sodium: 583mg
- Potassium: 699mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 550 IU
- Vitamin C: 7.6mg
- Calcium: 91mg
- Iron: 1.6mg
Enjoy this creamy and savory soup that will warm your soul. Don’t hesitate to make it your own by adjusting the seasoning according to your taste. This homemade Cream of Mushroom Soup will definitely become a family-favorite comfort food. So go ahead, put on your apron, and let’s get cooking!
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