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Rich & Creamy Mushroom Soup With Marsala Wine

A full-bodied mushroom soup built on real depth—Marsala wine, layered aromatics, and just enough cream to bring it all together.
Prep Time15 minutes
Active Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: European, Italian
Keyword: Marsala, mushroom soup, vegetarian option
Yield: 4 Servings
Cost: $12

Equipment

  • 1 Large soup pot
  • 1 Knife + cutting board
  • Wooden spoon
  • 1 Immersion blender (or stand blender)
  • 1 Small bowl + strainer (for rehydrating mushrooms)

Materials

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 shallots finely chopped
  • 3 garlic cloves minced
  • 1 lb cremini mushrooms sliced
  • 1/2 oz dried porcini mushrooms rehydrated (reserve the soaking liquid)
  • 1/2 cup dry Marsala wine do not use "cooking wine"
  • 3 cups low-sodium chicken or vegetable stock
  • 1 cup heavy cream or cashew cream for dairy-free
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 tsp Soy sauce or a splash of Worcestershire sauce (Optional)
  • chopped parsley, shaved Parmesan, truffle oil (Optional)

Instructions

  • Sautee Aromatics: In a large soup pot, melt the butter with olive oil over medium heat. Add chopped shallots and garlic. Sauté for about 3–4 minutes until softened and fragrant.
  • Cook Mushrooms: Add the sliced cremini mushrooms and cook uncovered for 10–15 minutes until they release moisture and start to brown. Add rehydrated porcini mushrooms and cook another 2–3 minutes.
  • Deglaze with Marsala: Pour in the Marsala wine to deglaze the pan, scraping up any browned bits. Simmer until the wine reduces by about half (approx. 5 minutes).
  • Add Stock & Herbs: Pour in the stock and the strained soaking liquid from the porcini mushrooms. Add thyme, salt, and pepper. Simmer gently for 20 minutes to deepen the flavors.
  • Blend for Texture: Use an immersion blender to blend about two-thirds of the soup until smooth, leaving some mushroom pieces intact. If using a stand blender, blend in batches carefully and cool slightly first.
  • Finish with Cream: Stir in the heavy cream and heat gently for 5–7 minutes. Do not boil. Taste and adjust seasoning. Add soy sauce or Worcestershire if you want extra umami.
  • Serve & Garnish: Ladle into bowls. Top with chopped parsley, a few shavings of Parmesan, or a drizzle of truffle oil if you want to get fancy.

Notes

  • Mushroom Tips: Use a mix for complexity—cremini for body, porcini for depth. Shiitake also work beautifully if available.
  • Vegan/Dairy-Free Option: Swap heavy cream for cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water until smooth).
  • Freezing/Reheating: This soup freezes well. Let cool completely and store in airtight containers. Re-blend lightly when reheating for best texture.
  • Stock Matters: Use high-quality broth. Avoid salty, metallic-tasting boxed stocks—they’ll overpower the wine and mushrooms.