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Creamy Mushroom Soup

Updated: Jul 19, 2023

By: Rosa Basile Marrello

DON’T BUY SOUP IN A CAN - See how easy it is to make this creamy mushroom soup. You are minutes away from a satisfying bowl of creamy goodness!


4 tablespoons butter

1 tablespoon oil

2 onions diced

4 cloves garlic minced

1 pound fresh mushrooms sliced

4 teaspoons chopped thyme divided

1/2 cup Marsala wine (any dry red or white wine)

6 tablespoons all-purpose flour

4 cups low sodium broth or stock

1-2 teaspoons salt adjust to taste

1/2-1 teaspoon black cracked pepper adjust to taste

1 cup heavy cream

Chopped fresh parsley and or thyme to serve


1. Melt the butter in a sauté pan.

2. Add the garlic and shallots and sauté until the shallots soften.

3. To the garlic and shallots add the mushrooms, thyme, salt and pepper and cook until the mushrooms have shrunken and are just beginning to brown.

4. Add the white wine and reduce until the liquid has practically cooked off.

5. Let the mushroom mixture cool to room temperature before adding it to the food processor along with the ground toasted pecans.

6. Process for a few minutes until the pâté is completely smooth, then pulse in the softened butter until well combined and smooth.

7. Transfer the pâté to a serving dish, cover with plastic wrap and chill for several hours before serving.

To make the bruschetta simply toast small slices of baguette. Top with a little of the mushroom pâté and finally medium-sized scallops that have been lightly pan-seared in butter.




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