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Italian Mushroom Soup

This mushroom soup recipe has subtle savory notes from porcinis and creminis and a hint of richness from heavy cream.


    Makes 6-8 servings

  • 1 1/2
    cupsdried porcini mushrooms (about 1 ⁄ 2 ounce)
  • 1
    cupboiling water
  • 1
    tablespoonolive oil
  • 2
    cupschopped onions
  • 8
    ouncessliced cremini mushrooms, plus additional for garnish
  • 2
    clovesgarlic, minced
  • 1/4
    teaspoondried thyme
  • 1/4
    cupall-purpose flour
  • 4
    cupvegetable broth
  • 1/2
    cupheavy cream
  • 1/3
    cupMasala wine (optional)


  1. Place dried mushrooms in small bowl; pour boiling water over mushrooms. Let stand 15 minutes or until soft.
  2. Meanwhile, heat olive oil in large saucepan over medium heat. Add onions; cook 5 minutes or until translucent, stirring occasionally. Add 8 ounces cremini mushrooms, garlic and thyme; cook 8 minutes, stirring occasionally.
  3. Stir in flour until blended; cook 1 minute, stirring constantly. Stir in broth and porcini mushrooms with soaking water. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes.
  4. Transfer soup to pitcher of KitchenAid ® Torrent ™ Blender. Cover and blend on Soups/Sauces setting. Return to saucepan; stir in cream and wine, if desired. Cook over medium-low heat until heated through.
  5. Season with salt and pepper. Garnish with additional cremini mushrooms.
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