Cream of Mushroom Soup

mushroom soup that is packed with flavor

This cream of mushroom soup is loaded with flavor and is a great start to any meal. I like to serve this soup with a thick, juicy Steak and a fresh salad topped with Creamy Italian Dressing. The mushrooms used add a ton to the heartiness of the soup and you can really taste the difference.

cooking information

• Yield: 6
• Prep Time: 15 minutes
• Cooking Time: 60 minutes

all ingredients

• 4 Portobello Mushroom Tops
• 2 Cups Chopped Crimini Mushrooms
• 2 Cups White Button Mushrooms
• 1 Cup Chopped Shiitake Mushrooms
• 2 Teaspoons Minced Garlic
• 5 Sprigs Fresh Thyme
• 1/2 Cup Marsala Wine
• 32 Oz. Chicken Stock
• 1 Cup Heavy Cream
• 3 Tablespoons Olive Oil

recipe instruction

1. Clean and roughly chop all of the mushrooms. The slices do not have to be perfect because the soup will eventually be put into the blender; however, the smaller you cut the mushrooms the faster they will cook.

2. In a large sauce pot on medium high heat, warm about 3 tablespoons of olive oil. Throw chopped mushrooms into the pot with the minced garlic (it is important to not put the garlic in before the mushroom so it doesn’t burn) and sprigs of fresh thyme. (Leaving the thyme whole and will save you a lot of time. Before you blend the soup, just pull out the stems.)

3. Sauté the mushrooms until tender and smaller in size, having released their moisture. Once all the mushrooms are cooked down, deglaze with the Marsala by scraping up all of the dark spots/pieces that have formed at the bottom of the pan. Dissolve them, making a really great sauce.

4. Within a few minutes the Marsala will reduce. At this point, add all of the chicken stock.

5. Allow the stock to simmer and reduce for about 30 minutes. During this cooking time the flavors will combine together. The longer you let it simmer, the more flavor potential.

6. Once the soup has had its cooking time, allow it to cool. Pull out the thyme stems and transfer to the blender. You may have to blend in two batches.

7. Blend the soup until it has a velvety texture and transfer back into the soup pot. Place the pot back onto the burner at medium heat and add the cream. Let the soup heat through and reduce a little more.

cooking tips

• When blending, be careful to hold the lid down so that it does not blow off and you end up with Mushroom Soup all over your kitchen. If the soup is still hot, I recommend holding the lid down with an oven mitt on your hand. Be careful!