Cream of Mushroom Soup with Red Wine and Thyme

This is literally one of those insanely easy recipes that comes together in 30 minutes. It’s a perfect appetizer – and even better dinner. I don’t know about you, but the sous chef and I love having soup for dinner. Not only does it come together in a snap, and is typically a one pot dish [read: less dishes for the sous chef, so he’s all about this], but it’s also relatively healthy while satisfying those comfort food cravings.

And I’m a little embarrassed, because of course I poured red wine in it. I mean, when in doubt, I always reach for wine or bacon. Or, um, both. It’s going to be a win-win all around. And if you don’t drink all of the wine or eat all of the bacon first, toss it into your dinner and boom. You’re a genius. Okay, maybe that’s just me who thinks that. But let’s get real: rocket science? Overrated. Wine in food? Brilliance. [wine anytime = brilliance, c’mon.]

Another thing I’m slightly obsessed with – which is perhaps a bit more healthy than bacon and wine (but is totally besides the point, because #yolo) – is fresh herbs. I love using fresh herbs in everything, among my favorites being rosemary, thyme, sage, basil, and cilantro. So of course, almost every recipe I ever post is full of fresh herbs, [spicy sriracha pho soup, Mexican cauliflower rice with chorizo, rib-eye steaks in a brandy and rosemary cream sauce] and the list goes on…

And cheese… don’t get me started on cheese. I’m sure you have other things to be doing for the next week aside from reading about my formidable addiction to cheese.

But truly, my friends, this soup is a home run. It’s rich, decadent, and will be your very best friend on a cold, wintry night.

Print Recipe

Cream of Mushroom Soup with Red Wine and Thyme

This rich, decadent cream of mushroom soup will be your very best friend on a cold, wintry night.

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tablespoons butter
• 1 medium sweet onion finely chopped
• 2 cloves garlic minced
• 16 oz. baby bella sliced
• 1 tablespoon fresh thyme chopped
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 3 tablespoons flour
• 32 oz. beef stock
• 1 cup heavy cream
• 1/2 cup good red wine

Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 tablespoons butter 1 medium sweet onion finely chopped 2 cloves garlic minced 16 oz. baby bella sliced 1 tablespoon fresh thyme chopped 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic salt 1 teaspoon pepper 3 tablespoons flour 32 oz. beef stock 1 cup heavy cream 1/2 cup good red wine

Instructions

1. In a large pot, add 1 tablespoon of butter over medium heat. Add the onion, and saute for 6-8 minutes.
2. Add the garlic, baby bella mushrooms, fresh thyme, ground cayenne pepper, garlic salt and pepper, cooking for an additional 10 minutes, until mushrooms are cooked and tender.
3. Sprinkle the flour atop the mushroom mixture, mixing to combine.
4. Add the red wine to the pot, and let simmer 1-2 minutes.
5. Add the beef stock, followed by the cream. Season to taste with salt and pepper.
6. Let simmer until ready to serve, at least five or so minutes.

Recipe Notes

Our wine choice: the Domaine de Fondreche, Nature, 2014. It's a dense red, bursting with dark berries and peppery notes - an excellent choice to stand up to this decadent soup. Cheers!

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