© 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
Servings: 4-6
AuthorSunshine UrbaniakCategorySoupsTotal Time1 hrINGREDIENTS
DIRECTIONS
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.
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.
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
Directions
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.
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.
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.
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