Ultimate Cream of Mushroom Soup
Recipe Date:
August 14, 2026
Serving Size:
6
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
INGREDIENTS
- 175g butter
- 2 shallots (sliced)
- 220g button mushrooms, sliced or chopped
- 60g dried porcini (rehydrated in warm water for 1 hour) chopped
- 75ml marsala
- 75ml white wine
- 400ml heavy cream
- 400ml milk
- 2 tsp Banyuls vinegar
- 1TB chopped chives
Directions
Sweat shallots in butter until translucent, add button mushrooms and drained, rehydrated porcini and stew until almost all of the liquid is gone. Deglaze with the marsala and white wine. Reduce until dry. Add cream and milk to mushrooms and bring to a simmer. Cook, stirring, for 20 minutes.
Purée soup in a blender or hand blender (boat motor) until very smooth. Season with the Banyuls vinegar, salt and pepper. Divide the soup among four bowls and garnish with chives.