Cream of Mushroom Soup

This version is miles from the canned version we all grew up with and thought we loved. It’s completely adaptable. I like a lot of mushrooms but you can certainly use less or more or use mixed varieties. Don’t have Marsala? Substitute red wine, sherry or port. While I call for mushroom broth it works just as well with chicken or beef broth. Taste your soup for salt at the end. Using 35% cream gives the soup a velvety richness and thickens it slightly, but if you’re concerned with calories leave it out or sub in almond milk. Serves 4

1/2 cup dry mushrooms (porcini are great but you can use any variety)

1 1/2 cups boiling water

1 lb roughly chopped cremini mushrooms

1 small onion finely chopped

2-3 garlic cloves finely chopped

4 tbsp unsalted butter

1 teaspoon kosher salt

1/2 tsp ground pepper

1 tbsp herbs de Provence

1/4 cup all purpose flour

4 cups mushroom broth

1/3 cup Marsala wine

1 tsp Worcestershire sauce

1/2 cup 35% cream

Fresh thyme for garnish (optional)

Salt to taste

Add boiling water to the dry mushrooms and let them soak for at least 10 minutes. Strain through a fine sieve lined with a paper towel reserving all of the liquid. Rinse the mushrooms to get rid of any grit and then chop them finely. Set aside

Add 1 tbsp of butter to a large pot and sauté onion and garlic until softened, about 5 minutes. Add another tablespoon of butter, the chopped cremini mushrooms, salt, pepper and herbs de Provence and sauté for about 10 minutes until mushrooms are softened. Add the remaining 2 tablespoons of butter and when it has melted sprinkle the flour into pot. Stir to incorporate for a few minutes.

Add broth, wine, Worcestershire and all of the reserved liquid to the mushroom mixture and continue to stir until soup comes to a boil. Reduce to low and simmer for about 15 minutes. Add cream and salt to taste and simmer for 10 more minutes.


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