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Cream of Mushroom Soup

Course Soup
Cuisine French
Keyword mushroom recipes, mushrooms, soup, soup recipes
Prep Time 15 minutes
Cook Time 40 minutes
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.