There's nothing quite like a steamy comforting bowl of cream of mushroom soup when it's cold outside. This soup is the perfect base for so many additions but we like to keep it simple and let the mushroom flavor shine.
Add butter and olive oil to the dutch oven over medium-low heat until butter is melted. Add in the onions and cook until translucent, about 10 minutes.
Add the garlic, mushrooms, thyme, salt, and pepper. Increase the heat to medium and stir. Allow to simmer for about 15 minutes. Liquid will be released from the mushrooms and then start to evaporate. Stir occassionally until only about 1/2 cup worth of liquid remains.
Add the red wine and stir. Allow to cook for 3 minutes.
Add the flour and stir, cooking for about a minute to cook out the flour.
Add in the chicken stock and cook for about 10 minutes, stirring occasionally to thicken.
Turn off the heat, remove the thyme bundle, add in half and half. Stir and serve.
Top with parsley or parmesan cheese.
Notes
Feel free to run an immersion blender through the soup after adding the chicken stock but BEFORE adding the half and half if you are looking for a smooth soup without chunks of mushrooms.
To thicken further, mix 1 Tbsp of flour with 2 Tbsp of cold water. Once dissolved, stir into the soup and allow it to thicken. You can continue to do so until it’s reached your desired consistency. It’s important to note that you should give the soup time to simmer before adding more flour, as this is when the soup starts to thicken. Likewise, you can do the same with cornstarch. 1 Tbsp of cornstarch mixed with 2 Tbsp of cold water. For a gluten-free alternative, try arrowroot powder (measurements are the same as flour or cornstarch).
You can replace the red wine with white wine if preferred. Chardonnay, Pinot Grigio, Sauvignon Blanc, or dry sherry are good substitutions.
For even more flavor, try adding a dash of Worcestershire sauce, hot sauce, cayenne pepper, crumbled bacon, or even mix in some rice to give it more texture.