For a delicious and comforting meal, make this Creamy Mushroom Soup. A creamy broth, savory mushrooms and a splash of wine, this soup is easy to prepare and is sure to satisfy.
Ingredients
Scale
- 2 10 oz. containers button mushrooms, cleaned and sliced
- 3 tablespoons butter
- 1 cup diced onion
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 tablespoon fresh rosemary, chopped fine
- 1/4 teaspoon cayenne pepper
- 1/3 cup plus 2 tablespoons marsala wine
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
Instructions
- Add the butter to a large pot over medium heat. Once the butter is melted, add in the mushrooms and onions then stir. Cook for 8-10 minutes until browned, then stir the garlic into the pan and cook for 1 minute.
- Pour in 1/3 cup of the marsala wine to deglaze the pan, scrapping up the bottom of the pan while you stir. Cook for 2-3 minutes until the liquid is almost completely gone. Add the chicken broth, rosemary, and cayenne pepper.
- Mix the remaining 2 tablespoons of marsala with the cornstarch and add to the soup. Bring to a boil and then turn the heat down to simmer for 20 minutes uncovered.
- Blend the soup with an immersion blender until smooth, leaving some pieces of mushrooms. Stir in the cream, taste for seasonings and serve.
Recipe Notes
If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender instead. Let the soup cool for a few minutes before you put it in the blender and don’t fill it more than 1/3 of the way full.
- Category: Dinner
- Method: stove top
- Cuisine: American
