Words can't describe what you will miss out on if you don't make the creamiest mascarpone mushroom soup. This soup is melt in your mouth, tickle your taste buds, amazing. 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.
I was so happy with the mushrooms that I found for this recipe. I picked up some beautiful blue oyster mushrooms at the farmers market from Haw River Mushrooms, and combined them with some cremini and shitake mushrooms. The combination of flavor and texture was delectable.
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.
Ingredients for Mascarpone Mushroom Soup
- 20 oz assorted mushrooms, chopped I used blue oyster, oyster, shitake, and cremini
- 1 onion, chopped
- 2 tbsp fresh chopped sage
- 1 tsp dried thyme
- ⅛ tsp nutmeg
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp Worcestershire sauce
- ¼ cup chopped parsley
- 2 cups chicken broth
- 3 tbsp flour
- 1 cup whole milk
- 3 tbsp mascarpone
- 4 tbsp butter
How to make the CREAMIEST Mascarpone Mushroom Soup
Picking out your mushrooms. The first thing you have to do is choose your mushrooms. I went with an assortment of mushrooms including blue oyster, shitake, and cremini. You could also add lions mane and porcini. You could also simply pick one mushroom and make the soup with one variety of mushrooms.
Softening the onion and mushrooms
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.
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. Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 15 minutes.
Blend half the soup
Blending half of the soup makes the perfect combination of smooth and chunky. You still have chopped mushrooms but blending adds to the creaminess of the dish.
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.
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.
What to Serve Mushroom Soup with
There are so many options for serving this soup. It is great on its own with a loaf of crusty bread to dip with but there are endless ideas for these shrooms. You can serve this over steak or in a bowl of mashed potatoes. It's great as a vegetable side dish but can also be served for lunch.
Does Mushroom Soup Reheat Well?
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.
What Can I Substitute for Dairy
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.
If you love this soup or you're just looking for some different soup options check out some of our other soupy options.
Broccoli Rabe and Tortellini Soup
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📖 Recipe
The Creamiest Mascarpone Mushroom Soup
Equipment
- blender or food processor
Ingredients
- 20 oz assorted mushrooms, chopped I used blue oyster, oyster, shitake, and cremini
- 1 onion, chopped
- 2 tablespoon fresh chopped sage
- 1 teaspoon dried 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.
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