Creamy Mushroom Soup (Print Version)

# Ingredients:

→ Base Items

01 - 1 tablespoon oil
02 - 4 tablespoons butter
03 - 4 cloves garlic, minced
04 - 2 onions, diced
05 - 1½ pounds sliced fresh brown mushrooms
06 - 4 teaspoons chopped thyme (split into two portions)

→ Liquids & Thickening Agents

07 - 4 cups chicken broth (low sodium preferred)
08 - ½ cup Marsala wine or other dry red/white wine
09 - 6 tablespoons plain flour
10 - 1 cup heavy cream or half-and-half (alternatives like evaporated milk work too)

→ Flavor Boosters

11 - ½-1 teaspoon cracked black pepper, adjust to taste
12 - 1-2 teaspoons salt, to your liking
13 - 2 crumbled beef bouillon cubes

→ Toppings

14 - ½ tablespoon freshly chopped parsley
15 - ½ tablespoon freshly chopped thyme

# Instructions:

01 - Warm up the oil and butter in a big pot on a medium-high flame until melted. Toss in the onions and let them cook for a couple of minutes until they’re tender. Throw in the garlic and cook for another minute or so, until it smells amazing.
02 - Add the mushrooms to the pot right away, along with half of the chopped thyme. Stir every once in a while and let the mushrooms cook for about 5 minutes. They’ll soften up and release their juices.
03 - Splash in the Marsala wine (or whichever dry wine you're using) and cook everything together for 3 minutes. This loosens up anything stuck at the bottom and adds a lot of flavor.
04 - Sprinkle the flour over the mushrooms and mix it in well. Let that cook for 2 minutes to get rid of the raw flour taste. Slowly start adding the chicken broth, stirring all the time to keep it smooth and lump-free. Stir everything together and bring it to a boil.
05 - Turn the heat down to medium-low and stir in the salt, pepper, and crumbled bouillon cubes. Cover the pot and let the soup gently bubble for 10-15 minutes, giving it a stir every now and then until it thickens.
06 - Turn down to low heat before mixing in the heavy cream (or your chosen substitute). Let the soup gently cook—don’t boil it or the cream might split. Taste and adjust the seasoning to your liking.
07 - Stir in any remaining thyme and the parsley right before serving. Dish up the soup warm and top with extra herbs if you’d like.

# Notes:

01 - For non-dairy eaters, swap the cream with a plant-based option or skip it entirely.
02 - Store the soup in the fridge for up to 5 days in a sealed container, or freeze it and use within 3 months.
03 - Feel free to mix up mushroom varieties—try shiitake, cremini, or portobello for a deeper flavor.

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