Cream of Mushroom Soup

© Sunshine Urbaniak

Cream of Mushroom Soup

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 people

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 (2%)
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 (2%)
 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.

Notes

Cream of Mushroom Soup

Cream of Mushroom Soup

MORE SOUPS RECIPES

Coconut & Curry Chicken Bisque

Coconut & Curry Chicken Bisque

© Sunshine UrbaniakI first had this soup from Safeway in California, in one of those take-home containers you find in the prepared food section. I fell in love with the rich flavors—red curry, coconut milk, ginger, and lemongrass. The broth alone was like gold. After...

Creamy Potato Soup

Creamy Potato Soup

© Sunshine UrbaniakMy potato soup recipe is fit for a rainy fall or snowy winter day. In about an hour, you'll have the most delicious, creamiest, potato soup ever. It has similar heartiness as chowder but not as heavy—it won't weigh you down. Be sure to serve with a...

Thai Sweet Potato Soup

Thai Sweet Potato Soup

© Sunshine UrbaniakThai sweet potato soup has such a unique flavor, full of classic Thai ingredients like coconut milk, yellow curry powder, ginger, and lemongrass. The vegetarian soup gets a little kick from jalapeño pepper and fresh ginger, but don't worry, the...

Pin It on Pinterest

Share This