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Cream of Mushroom Soup
The secret here is steeping dried mushrooms in hot chicken stock to build an intensely savory base. Fresh cremini mushrooms add a meaty texture, while a splash of Marsala wine brings just enough sweetness to balance the rich heavy cream and shallots. It's a deeply comforting bowl that's miles ahead of anything you'll find in a can. Serve it on a chilly evening with a thick slice of crusty bread for dipping.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 3 cups chicken stock, divided
- 2 (¾-oz.) pkg. dried mixed mushrooms
- ¼ cup butter
- 1 medium shallot, chopped (about 3 Tbsp.)
- ½ (8-oz.) pkg. sliced cremini mushrooms
- 2 garlic cloves, minced
- ¼ cup Marsala or dry white wine
- ⅓ cup all-purpose flour
- 1 cup heavy whipping cream
- ⅓ tsp. salt
- ¼ tsp. freshly ground black pepper
Instructions
- 1Bring 2 1/2 cups of the chicken stock to a boil in a medium saucepan. Stir in the dried mixed mushrooms, reduce the heat to medium, and simmer for 5 minutes. Remove the pan from the heat and let the mixture rest for 20 minutes to build a deeply flavored broth.
- 2Scoop out the soaked mushrooms using a slotted spoon and set them aside for another dish. Pour the remaining liquid through a cheesecloth-lined wire-mesh strainer and reserve the infused mushroom broth.
- 3Melt the butter in a Dutch oven over medium heat. Add the chopped shallot and cook for about 3 minutes until softened.
- 4Stir in the sliced cremini mushrooms and cook for roughly 4 minutes, stirring occasionally, until they brown nicely. Add the minced garlic and cook for 1 more minute. Stir constantly here so the garlic doesn't burn and turn bitter.
- 5Pour in the Marsala or dry white wine and cook for about 2 minutes until the liquid almost evaporates. Sprinkle the all-purpose flour over the mixture and cook for 1 minute while stirring.
- 6Gradually whisk the reserved mushroom broth and the remaining 1/2 cup of chicken stock into the pot until smooth. Stir in the heavy whipping cream, salt, black pepper, and chopped fresh parsley if using.
- 7Bring the soup to a boil, then reduce the heat to medium-low. Simmer for 20 minutes, or until it thickens to your preferred consistency.
Notes
- Storage: Keep leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove over low heat, stirring frequently so the cream doesn't separate.
- Zero waste: Chop the reserved soaked mushrooms and fold them into risotto, pasta sauce, or scrambled eggs.
- Swap: If you don't have Marsala wine, dry sherry or a dry white wine like Pinot Grigio works beautifully.