Imen Dridi Cream of Mushroom Soup from Rachael Ray is a sumptuous dish featuring earthy porcini, fresh mushrooms, marsala, and cream that simmers to perfection in 50 minutes!
Try More Rachael Ray Recipes:
- Rachael Ray Corn Black Bean Salad
- Rachael Ray Turkey Noodle Casserole
- Rachael Ray Banana Bread Recipe
💗 Why You’ll Love This Cream Of Mushroom Soup Recipe:
- Herb-infused Elegance: Thyme and rosemary add aromatic finesse.
- Creamy Velvet: Heavy cream delivers a luxurious, silky texture.
- Marsala Magic: Wine elevates depth and complexity.
- Garnish Delight: Chives and parsley provide a fresh, visual pop.
❓ What Is Rachael Ray’s Cream Of Mushroom Soup Recipe?
The Cream of Mushroom Soup recipe by Rachael Ray is an aromatically rich and decadent dish that combines fresh mushrooms, marsala wine, and dried porcini.
🍄 Rachael Ray Cream Of Mushroom Soup Ingredients
- 2 large heads of garlic, ends cut to expose the cloves
- 2 tbsp. EVOO, plus more for drizzling
- Salt and pepper
- 6 cups vegetable stock
- 1 cup dried porcini mushrooms or mixed dried mushrooms
- 4 tbsp. butter, cut into pieces
- 1 ¼ to 1 1/2 lb. fresh mushrooms, wiped clean and sliced
- A small handful each of fresh thyme and rosemary leaves, chopped (about 2 tbsp. each before chopping)
- 1 onion or 3 small shallots, chopped
- 1 cup marsala
- 1 cup heavy cream
- Finely chopped fresh chives and/or flat-leaf parsley, for serving
🍵 How To Make Rachael Ray Cream Of Mushroom Soup
- Bring the dried mushrooms and stock to a boil in a large pot over medium-high heat. Simmer for around 20 minutes, or until the mushrooms become tender.
- Remove the mushrooms from the pot and set them aside on a cutting board. Keep the stock in the pot. Slice the mushrooms.
- Heat 2 tablespoons in a soup pot or Dutch oven. Two turns of the pan over medium-high heat, add extra-virgin olive oil. Combine the melted butter with the oil, then toss in the fresh mushrooms, thyme, and rosemary.
- Season and cook, stirring frequently, for around 20 minutes, or until the liquid has evaporated and the mushrooms have browned well.
- Paste in the garlic and onion and stir for about one more minute. Stir in the marsala and continue cooking until the liquid is dissolved.
- Discard any grit at the bottom of the pot before adding the mushroom stock. Mix in the cream and chopped reconstituted dried mushrooms.
- Puree the soup using an immersion blender. Cover to stay warm. Garnish with chives and/or parsley and serve in individual bowls.
💭 Recipe Tips
- For a flavorful mushroom mix, mix fresh mushrooms with dried porcini.
- The aromatic herbs thyme and rosemary give the soup a richer flavor.
- The addition of Marsala to wine enhances its flavor.
- A velvety consistency is achieved with the use of heavy cream.
- For a beautiful and tasty finishing touch, garnish with parsley and chives.
🥗 What Pairs Nicely With Cream Of Mushroom Soup?
This Cream Of Mushroom Soup is perfect with a side of quinoa, quinoa salad, broccoli, cauliflower, stuffed cabbage, coconut shrimp, garlic croutons, steak bits, a cheese and onion sandwich, and roast potatoes.
🎚 How To Store Leftovers Cream Of Mushroom Soup?
- In The Fridge: The leftover cream of mushroom soup will be kept in the fridge for up to 5 days if transferred to a sealed container.
- In The Freezer: Throw leftover cream of mushroom soup into freezer-safe containers and freeze it for up to 3 months. Let it defrost in the fridge overnight.
🥵 How To Reheat Leftovers Cream Of Mushroom Soup?
- Stove: Pour cream of mushroom soup into a saucepan heat for 5 minutes over medium-low heat, stirring periodically, until hot.
- Microwave: Fill a microwave-safe bowl with cream of mushroom soup and heat for 30 seconds at a time on medium power until heated.
FAQs
What’s the difference between mushroom soup and Cream of Mushroom Soup?
Cream of mushroom soup is rich with a base of cream, imparting a velvety texture, while Golden Mushroom Soup relies on meat or vegetable stock.
What makes the cream of mushroom soup taste better?
The cream of mushroom soup is elevated by the harmonious combination of thyme and parsley, enhancing its overall flavor profile.
How can I thicken my cream of mushroom soup?
Thicken cream of mushroom soup by creating a cornstarch slurry (1 tbsp with 2 tbsp water) and gradually stirring it into the soup.
What is a substitute for heavy cream in cream of mushroom soup?
Substitute heavy cream in cream of mushroom soup with a blend of milk and butter for a lighter yet creamy texture.
Try More Rachael Ray Recipes:
Rachael Ray Cream Of Mushroom Soup Nutrition Facts
Amount Per Serving
- Calories 241
- Total Fat 16g
- Saturated Fat 2.8g
- Trans Fat 0.1g
- Cholesterol 0mg
- Sodium 2077mg
- Potassium 199.7mg
- Total Carbohydrates 20g
- Dietary Fiber 1.8g
- Sugars 1.2g
- Protein 3.8g
Rachael Ray Cream Of Mushroom Soup
Description
Cream of Mushroom Soup from Rachael Ray is a sumptuous dish featuring earthy porcini, fresh mushrooms, marsala, and cream that simmers to perfection in 50 minutes!
Ingredients
Instructions
- Bring the dried mushrooms and stock to a boil in a large pot over medium-high heat. Simmer for around 20 minutes, or until the mushrooms become tender.
- Remove the mushrooms from the pot and set them aside on a cutting board. Keep the stock in the pot. Slice the mushrooms.
- Heat 2 tablespoons in a soup pot or Dutch oven. Two turns of the pan over medium-high heat, add extra-virgin olive oil. Combine the melted butter with the oil, then toss in the fresh mushrooms, thyme, and rosemary.
- Season and cook, stirring frequently, for around 20 minutes, or until the liquid has evaporated and the mushrooms have browned well.
- Paste in the garlic and onion and stir for about one more minute. Stir in the marsala and continue cooking until the liquid is dissolved.
- Discard any grit at the bottom of the pot before adding the mushroom stock. Mix in the cream and chopped reconstituted dried mushrooms.
- Puree the soup using an immersion blender. Cover to stay warm. Garnish with chives and/or parsley and serve in individual bowls.
Notes
- The aromatic herbs thyme and rosemary give the soup a richer flavor.
The addition of Marsala to wine enhances its flavor.
A velvety consistency is achieved with the use of heavy cream.
For a beautiful and tasty finishing touch, garnish with parsley and chives.
