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Creamy Mushroom and Potato Soup

This creamy mushroom and potato soup is pure winter comfort, with a touch of elegance from Marsala wine. Thick and velvety, it’s packed with golden-browned mushrooms, tender potatoes, and fresh thyme that come together with a depth of flavor that feels both rustic and refined.

  • Total Time: 55 minutes
  • Yield: 6 1x

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 fresh ground black pepper
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons 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)
  • 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 over medium heat. Add sliced mushrooms, salt, and pepper; cook 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; sauté until fragrant, about 2 minutes.
  3. Sprinkle flour over the mushroom mixture and cook, stirring, 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 sprigs. 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.
  7. Use an immersion blender to puree half the soup until thick and creamy, or transfer half to a blender and puree, then return to pot.
  8. Adjust seasoning with salt and pepper to taste.
  9. Serve hot, garnished with reserved mushrooms, fresh parsley or chives, and a drizzle of truffle or olive oil if desired.

Notes

For a non-alcoholic version, substitute Marsala wine with additional vegetable broth. The soup can be blended to your preferred texture—fully smooth or partially chunky. Garnishing with truffle oil adds an elegant aroma but is optional.

  • Author: Allie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 55mg