Mushroom Soup

Mushroom Soup

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  • 10 oz fresh mixed mushrooms,sliced/chopped
  • 1 tbsp fresh minced thyme leaves
  • 2 oz dried mushrooms (about 1/4 cup)
  • 1 cup Marsala or Dry Sherry
  • 1-2 tbsp Olive Oil
  • 1/2 cup Half & Half
  • 1/2 stick of butter
  • 2 cups hicken stock
  • ½ yellow onion, chopped
  • 1 large shallot, chopped
  • 1 garlic clove, chopped
  • Salt & Pepper to taste
  • Truffle Oil, to finish



Place the dried mushrooms in 1 cup of hot chicken stock for 30 minutes, and set aside.


It a large saute pan, saute onions and shallots, thyme in olive oil and 1/2 butter for 10 minutes. Add garlic and mushrooms. Saute for another 10 minutes.


Add the dried mushrooms including the liquid. Add 2 cups of chicken stock and bring to a boil. Reduce heat to low and simmer for 15-20 minutes.


Add the Marsala/Sherry and bring to a boil and then reduce to a simmer for 15 minutes.


Let mixture cool slightly and then transfer to a blender in stages until smooth.


Return to the pot and add the cream and simmer for a couple more minutes. Season liberally w/ salt & pepper to taste.


Serve in bowls and drizzle with truffle oil.

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