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Italian Mushroom Soup


  • Makes 6 to 8 servings

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 8 ounces sliced cremini mushrooms, plus additional for garnish
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/3 cup Marsala wine (optional)
  • Salt and freshly ground black pepper


  1. 1. Place dried mushrooms in small bowl; pour boiling water over mushrooms. Let stand 15 minutes or until soft.
  2. 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. 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.
  3. 3. 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. Season with salt and pepper. Garnish with additional cremini mushrooms.
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