Creamy Mushroom Mascarpone Soup

5 from 2 votes

A mushroom extravaganza of flavors. This creamy mushroom soup is unbelievably tasty, filled with an assortment of mushrooms and creamy texture.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 176kcal

Cost: $20

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

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.

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.