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Cream of Mushroom Soup

© Sunshine Urbaniak

Cream of Mushroom Soup

Jun 1, 2020 | Soups

This cream of mushroom soup isn’t your typical heavy, cream-based soup. The broth, despite having a cup of half-and-half and a cup of milk, is light and silky with a rich mushroom base complimented with leeks, shallot, garlic, and fresh thyme. Feel free to use your favorite mushrooms. I usually use a mix of baby bellas and cremini, or sometimes buy one of those wild mushroom mixes. Have fun with your mushrooms, experiment! And to avoid mushy mushrooms, I remove them while the broth is coming to a boil. This little trick helps retain the mushrooms’ bite and flavor. Another little trick I do is add parmesan cheese at the end. It’s amazing how it punches up the flavor and helps pull all the ingredients together. Enjoy!

Cream of Mushroom Soup

Cream of Mushroom Soup

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

4 tbsp Butter
2 tbsp Olive Oil
½ cup Yellow Onion, diced
½ cup Shallot, diced
3 Garlic Cloves, minced
1 cup Leeks, thinly sliced
15 oz Mushrooms (baby bella, cremini, wild mix)
2 tsp Fresh Thyme, minced
½ tsp Salt
½ cup Marsala Wine
¼ cup Flour
32 oz Vegetable Stock
1 cup Half and Half
1 cup Milk (Fat-Free)
2 tsp Salt
½ tsp Pepper
1 tsp Garlic Powder
1 Bay Leaf
½ tsp Sage, dried
¼ cup Parmesan Cheese
1 tbsp Fresh Parsley, minced, plus more for garnish

DIRECTIONS

1

Heat a large stockpot over medium-high heat. Add butter and oil. Once melted add onions, shallots, and leeks. Cook 4-5 min. Then add garlic, mushrooms, thyme, and salt. Mix well and cook for another 3 min. Lastly, add marsala wine and scrape the bottom of the pan and mix well, cooking for another 3 min. Remove all of the mushroom mixture except 1/2 cup and set aside.

2

Add the flour to the remaining mushroom in the pot and stir to combine—cook for 2-3 min. Then add in vegetable stock slowly, stirring until smooth. Continue to add half-n-half, milk, salt, pepper, garlic powder, bay leaf, and sage. Mix well and bring to a low boil—don't let it rapidly boil—then reduce the heat to low, return the mushroom mixture to the pot, cover, and let simmer for 15 min. Stir occasionally.

3

Once done, remove from heat and add the parmesan cheese and parsley. Cover and let sit for 10 minutes, to macerate. Taste for salt and adjust if needed. Serve warm, topped with fresh parsley.

Ingredients

 4 tbsp Butter
 2 tbsp Olive Oil
 ½ cup Yellow Onion, diced
 ½ cup Shallot, diced
 3 Garlic Cloves, minced
 1 cup Leeks, thinly sliced
 15 oz Mushrooms (baby bella, cremini, wild mix)
 2 tsp Fresh Thyme, minced
 ½ tsp Salt
 ½ cup Marsala Wine
 ¼ cup Flour
 32 oz Vegetable Stock
 1 cup Half and Half
 1 cup Milk (Fat-Free)
 2 tsp Salt
 ½ tsp Pepper
 1 tsp Garlic Powder
 1 Bay Leaf
 ½ tsp Sage, dried
 ¼ cup Parmesan Cheese
 1 tbsp Fresh Parsley, minced, plus more for garnish

Directions

1

Heat a large stockpot over medium-high heat. Add butter and oil. Once melted add onions, shallots, and leeks. Cook 4-5 min. Then add garlic, mushrooms, thyme, and salt. Mix well and cook for another 3 min. Lastly, add marsala wine and scrape the bottom of the pan and mix well, cooking for another 3 min. Remove all of the mushroom mixture except 1/2 cup and set aside.

2

Add the flour to the remaining mushroom in the pot and stir to combine—cook for 2-3 min. Then add in vegetable stock slowly, stirring until smooth. Continue to add half-n-half, milk, salt, pepper, garlic powder, bay leaf, and sage. Mix well and bring to a low boil—don't let it rapidly boil—then reduce the heat to low, return the mushroom mixture to the pot, cover, and let simmer for 15 min. Stir occasionally.

3

Once done, remove from heat and add the parmesan cheese and parsley. Cover and let sit for 10 minutes, to macerate. Taste for salt and adjust if needed. Serve warm, topped with fresh parsley.

Cream of Mushroom Soup

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Cream of Mushroom Soup
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