Go Back
Creamy Mushroom Soup Italian Style Recipe

Italian-Style Creamy Mushroom Soup

A cozy mushroom soup with deep browned flavor, bright white-wine deglaze, and a silky finish from potato and a touch of cream. Blend it smooth or leave it partly chunky, then top with sautéed mushrooms and parsley.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup, Appetizer, Primo
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp butter
  • 1 medium onion or 1 large leek, chopped
  • 3 cloves garlic minced
  • 1 1/2 lb mixed mushrooms sliced (cremini + white button, plus shiitake or baby portobello)
  • 1 oz dried porcini mushrooms
  • 1/2 cup hot water for soaking porcini
  • 1/2 cup dry white wine
  • 2 cups vegetable stock or low-sodium chicken broth plus more to thin
  • 1 small potato peeled and diced (about 1 cup)
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 3/4 tsp salt then adjust to taste
  • 1/2 tsp black pepper then adjust to taste
  • 1/2 cup heavy cream or milk for a lighter finish
  • 2 tbsp chopped parsley
  • Optional: 1 small clove black garlic mashed (stir in near the end)

Method
 

Soak the porcini
  1. Put dried porcini in a bowl. Add 1/2 cup hot water. Rest 10 minutes.
  2. Strain the liquid through a fine strainer or paper towel to remove grit. Keep the liquid. Chop the porcini.
Brown the mushrooms
  1. Heat a large pot on medium-high. Add olive oil.
  2. Add sliced mushrooms in a single layer. Cook 10–20 minutes, stirring now and then, until they turn deep brown and most liquid cooks off. If the pot feels crowded, brown in two rounds.
Build the base
  1. Add butter, then onion (or leek). Cook 3–5 minutes until soft.
  2. Add garlic and thyme. Cook 30–60 seconds.
Deglaze
  1. Pour in the white wine. Scrape the browned bits from the bottom. Simmer 1–2 minutes.
Simmer
  1. Add stock, diced potato, chopped porcini, and the strained porcini soaking liquid.
  2. Bring to a boil, then reduce to a gentle simmer. Cover and cook 20–30 minutes until the potato turns soft.
Blend safely
  1. Turn off the heat. Rest 5 minutes.
  2. Blend with an immersion blender in the pot for rustic-smooth soup.
  3. For a countertop blender: blend in small batches, fill only halfway, vent the lid, and hold a towel over the top.
Finish
  1. Return to low heat. Stir in cream (or milk). Do not let it boil hard.
  2. Stir in parsley. Taste and adjust salt and pepper.
  3. Serve with a drizzle of olive oil and a few sautéed mushroom slices on top.

Notes

  • For deeper flavor, push the mushroom browning. Color equals taste here.
  • For a dairy-free finish, skip butter and cream. Use olive oil and almond milk or coconut cream.
  • Storage: refrigerate up to 3 days. Reheat on low and stir often.
  • Freezing: dairy versions thaw with a grainier texture. For freezing, leave out the cream and add it after reheating.
  • Texture control: blend fully for silky soup, or blend halfway for more bite.