This Creamy Mushroom Mascarpone Soup is chunky and smooth, earthy and savory, and makes for the most delicious side dish or appetizer. This thick soup is perfect for Fall and is a creamy, salty, elevated cream of mushroom soup finished in under an hour.
If you're looking for more vegetable-based soups, try Pasta Fagioli with Spinach or Classic Italian Minestrone.
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Why This Recipe?
The creamy texture and soft mushrooms mixed with the savory flavors of Worcestershire and sage make this the ultimate vegetable soup to warm you up in the winter and serve as a delicious appetizer or a side dish along with Rice Dressing with Sausage or the BEST Garlic Parmesan Green Beans.
As a kid, you couldn't put me within 2 miles of a mushroom. I love to make recipes that get my son to eat as many different foods as possible. Kids love soup. Well, I should say my kid loves soup, so a creamy mushroom soup was the perfect way to give him some delicious veggies.
The best part about this soup is that it doesn't have to stew all day. In under an hour, your dutch oven will be delivering the aroma of nutty mushrooms throughout the house and you'll be serving up a warm soup to your family.
Ingredient Notes and Substitutions
Mushrooms. Use an assortment for the most unique flavor and texture. We used blue oyster, shitake, and cremini. You could add some lion's mane to that mix as well! The more types you use the more flavor you'll get.
Herbs. Fresh herbs will be best in this soup. They will be subtle but tasty. Dried herbs can overpower the mushrooms. Make sure to dial back the amount of herbs you use if you used dry. I typically use fresh sage, thyme, and parsley.
Mascarpone. If you don't have mascarpone, you could substitute heavy cream in equal parts. But the mascarpone adds a unique subtle flavor to it. If you really love mascarpone, try our Mascarpone Toast with Lox.
*Please see the recipe card for more information about the ingredients.
How to Make Creamy Mushroom Mascarpone Soup
Step 1: Start by bringing a large dutch oven to medium heat. Then add butter and melt until the foam fizzles out. Add the onions and mushrooms. Stir for about 8 minutes until the mushrooms have softened and the onions are translucent. You should start smelling the woody aroma of the shitakes if you used my combination. Season with salt occasionally.
Step 2: Once the mushrooms and onions are soft add in the sage, thyme, salt, pepper, and nutmeg and combine. Then stir in the Worcestershire and wait until it starts simmering.
Step 3: Add the chicken broth and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
Step 4: Transfer half of the soup to a blender and process using the pulse button for a max of 6 seconds. This portion of the soup should be broken down but not pureed. Transfer back to the soup and stir to combine. Stir in half of the chopped parsley. Or you can use an immersion blender as shown above.
Step 5: To thicken the soup, add the flour to the milk and whisk together. Then stir the milk into the soup and simmer for another 15 minutes. Add the mascarpone and mix until it dissipates completely into the soup adding the final touch of the creamy texture and nutty, buttery flavor.
Serve with crusty Italian bread and garnish with the rest of the parsley. This creamy mushroom soup is perfect for the fall. If you're looking for something similar but more filling try our Creamy Mushroom Pasta.
Pro-Tips
- Use a blender to pulse the soup but not blend completely. If you don't have a blender you can use an immersion blender and just pulse it a couple of times in the pot to blend up some of the mushrooms. The blending will make it a creamy mushroom soup!
- I recommend using an assortment of mushrooms so that there is more texture and flavor. One mushroom would make this soup feel very one-dimensional.
Recipe FAQs
We use a milk and flour slurry and simmer it into the soup to thicken it. You can also use a corn starch and water slurry to thicken it up.
The soup will be slightly thicker upon reheating, so you can either add some broth when reheating over the stovetop or just microwave it and eat it as is. I found both ways to work well.
You can substitute cornstarch and water slurry for the milk and flour mixture to help thicken the soup. You can also substitute coconut milk for the mascarpone.
What to serve with Creamy Mushroom Soup?
- A creamy mushroom soup needs to be served with some protein! Try it with our Grilled Stuffed Pork Chops, Italian Chicken Cutlets, or Chicken Saltimbocca.
- A soup and a sandwich is the ultimate combo so try having it on the side of an Eggplant Caprese Grilled Cheese, Gruyere Grilled Cheese, or Hot Honey Chicken Sandwich
If you're just looking for a light and simple lunch, Creamy Mushroom Mascarpone Soup might be the best option to just have on its own. It's more filling than a brothy soup! Try our Italian Lentils for another hearty vegetable lunch!
More Delicious Vegetarian Soups
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Creamy Mushroom Mascarpone Soup
Equipment
- blender or food processor
- 1 large pot
Ingredients
- 20 oz assorted mushrooms, chopped I used blue oyster, oyster, shitake, and cremini
- 1 onion, chopped
- 2 tablespoon fresh chopped sage
- 1 teaspoon fresh thyme
- ⅛ teaspoon nutmeg
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon worcestershire sauce
- ¼ cup chopped parsley
- 2 cups chicken broth
- 3 tablespoon flour
- 1 cup whole milk
- 3 tablespoon mascarpone
- 4 tablespoon butter
Instructions
- Bring a large dutch oven to medium heat. Add butter and melt. Add onions and mushrooms. Stir until the mushrooms have softened and the onions are translucent, about 8 minutes.
- Add sage, thyme, salt, pepper, nutmeg, and worcestershire, and stir to combine. Then add chicken broth and bring to a boil. Lower the heat and simmer for 15 minutes.
- Transfer half of the soup to a blender. Process using the pulse button. This portion of the soup should be broken down but not pureed. Transfer back to the soup and stir to combine. Add half of the chopped parsley.
- Add the flour to the milk and whisk. Then stir the milk into the soup and simmer for 15 minutes. Add the mascarpone until it dissipates into the soup.
- Serve with crusty Italian bread and garnish with the rest of the parsley.
Notes
- Use a blender to pulse the soup but not blend completely. If you don't have a blender you can use an immersion blender and just pulse it a couple of times in the pot to blend up some of the mushrooms.
- I recommend using an assortment of mushrooms so that there is more texture and flavor. One mushroom would make this soup feel very one-dimensional.
Candace
Amazing!
Natalie
I substituted Mascarpone with Heavy Whipping Cream. I used dried parsley, sparingly and used dried Italian Herbs *sparingly) in the place of sage alone. Lastly, I substituted Worchestershire Sauce with steak sauce; and this soup still turned out to be absolutely delicious.
Vinny
So creamy and delicious. A great soup for comfort meals and to have with a grilled cheese!