Name: Creamy Mushroom Soup
Prep time: 14 min
Cook time: 30 min
Ingredients: 2 tablespoons butter; 2 small yellow onions, finely chopped; 2 cloves garlic, finely minced; 16 oz. Portobello mushrooms, cleaned and sliced; 2 teaspoons dried rosemary (or 2 T. fresh rosemary leaves, finely chopped); 2 tablespoons fresh thyme (or 1½ t. dried); ½ cup Marsala wine; 2 cups chicken or vegetable broth; 1 cup heavy cream, room temperature; 3 tablespoons all-purpose flour; salt and black pepper, to taste

Our Favorite Creamy Mushroom Soup Recipe with Portobella Mushrooms and Marsala Wine

Fall is here and we are ready to make one of our favorite comfort soups – Creamy Mushroom!

We love to eat mushrooms because they are very nutritious and good for you in so many ways. Why we Should Eat more Healthy Mushrooms.

Mushrooms are considered to be in the top 10 list of healthy foods to eat, which makes them a good choice to add more of to your diet.

This rich, decadent soup recipe is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety.

Ingredients Needed for Cream of Mushrooms Soup:

Portobello mushrooms
Butter
Yellow onions
Cloves garlic
Dried rosemary
Fresh thyme
Marsala wine
Chicken or vegetable broth
Heavy cream
All-purpose flour
Salt and black pepper

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Creamy Mushroom Soup

Prep Time

14 mins

Cook Time

30 mins

Our favorite decedent creamy mushroom soup

Course: Healthy Soup

Cuisine: American

About: How to Make Creamy Mushroom Soup

Servings: 4

Calories: 345 kcal

Author: DinnerPlanner

Ingredients

2 tablespoons butter
2 small yellow onions, finely chopped
2 cloves garlic, finely minced
16 oz. Portobello mushrooms, cleaned and sliced
2 teaspoons dried rosemary or 2 T. fresh rosemary leaves, finely chopped
2 tablespoons fresh thyme or 1½ t. dried
½ cup Marsala wine
2 cups chicken or vegetable broth
1 cup heavy cream, room temperature
3 tablespoons all-purpose flour
salt and black pepper, to taste

Instructions

Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.
Add garlic and cook, stirring frequently, for another 1-2 minutes.
Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.
Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.
Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. Enjoy!
Note: You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.

Nutrition Facts

Creamy Mushroom Soup

Amount Per Serving

Calories 345 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 17g106%

Cholesterol 97mg32%

Sodium 1099mg48%

Potassium 651mg19%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 7g8%

Protein 5g10%

Vitamin A 1216IU24%

Vitamin C 17mg21%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Note: You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.

Main Ingredients:

Mushrooms. Always use fresh whole mushrooms for better quality and also they are much cheaper than the pre-sliced. Look for mushrooms that are smooth yet a bit firm. Whole mushrooms can last in your refrigerator for up to 10 days. Just leave them in the packaging they came in. For this recipe we love to use baby portobello.

Heavy Cream. Essential in this recipe for the rich and creamy base.

How to Cook Mushrooms:

Mushrooms are easy to cook. Wash mushrooms thoroughly and dry with a paper towel. Slice mushrooms with a sharp knife discarding the top stem.

Mushrooms cook nicely in butter or olive oil. Mushrooms shrink in size but typically need a large skillet to start with.

Using Marsala Wine for Cooking –

We always buy a decent bottle of Marsala wine and not the “cooking” wine that you find on the grocery shelves. A decent bottle should cost between $8.00 – $12.00 and last a few years. We keep our wine in the refrigerator.

Low Carb Chicken Marsala