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Creamy Mushroom and Potato Soup

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A rich and velvety soup combining golden-browned mushrooms, tender potatoes, and fresh herbs, perfect for cozy nights.

Ingredients

Scale
  • 3 tablespoons unsalted butter or olive oil
  • 1½ pounds baby bella (cremini) mushrooms, sliced (reserve ¼ cup cooked for garnish)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup dry Marsala wine
  • 1½ pounds Yukon gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 fresh thyme sprigs or 1 teaspoon dried thyme
  • ½ cup heavy cream
  • 2 teaspoons red wine vinegar or lemon juice
  • 1 tablespoon fresh parsley or chives, finely chopped (for garnish)
  • Truffle oil or extra virgin olive oil, for drizzling (optional)

Instructions

  1. In a large pot, melt butter or heat olive oil over medium heat. Add sliced mushrooms, salt, and pepper; sauté until mushrooms are golden brown, about 8-10 minutes. Reserve ¼ cup cooked mushrooms for garnish.
  2. Add chopped shallots and minced garlic to the pot; cook until fragrant, about 2 minutes.
  3. Sprinkle flour over the mushroom mixture and stir to coat; cook for 1-2 minutes to remove raw flour taste.
  4. Pour in Marsala wine to deglaze the pot, scraping up any browned bits from the bottom.
  5. Add diced potatoes, broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 30 minutes.
  6. Remove bay leaves and thyme sprigs. Stir in heavy cream and red wine vinegar or lemon juice.
  7. Use an immersion blender to puree half the soup until thick and creamy, or transfer half to a blender and pulse until smooth, then return to pot and stir to combine.
  8. Adjust seasoning with salt and pepper to taste. Heat through gently without boiling.
  9. Serve hot, garnished with reserved mushrooms, fresh parsley or chives, and a drizzle of truffle or olive oil if desired.

Notes

For a seasonal twist, substitute Marsala wine with Oktoberfest beer or use extra vegetable stock to avoid alcohol. This soup can be made vegetarian by using vegetable broth. The partial blending creates a creamy texture while retaining some mushroom and potato chunks for heartiness.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-mushroom-potato-soup/