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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

Sauté 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.