This version is miles from the canned version we all grew up with and thought we loved. I like a lot of mushrooms but you can certainly use less or more or use mixed varieties. This is an adaptable recipe…. Don’t have Marsala? Substitute red wine or sherry. 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. Serve with a chunk of crusty bread and imagine your in Provence.

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Cream of Mushroom Soup

Course Soup

Cuisine French

Keyword mushroom recipes, mushrooms, soup, soup recipes

Prep Time 15

Cook Time 40

Servings 4

Ingredients

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 cloves garlic 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, beef or chicken broth
1/3 cup Marsala wine
1 tsp Worcestershire sauce
1/2 cup 35% cream
Fresh thyme for garnish optional
Salt to taste

Instructions

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 minute.
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.