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Brown Butter Mushrooms Soup
A delicious, easy, nutritious soup to make this Fall/Winter: a soup made with your favorite mushrooms, brown butter, and the flavor of Marsala wine.
Course
Dinner, lunch
Cuisine
European, Italian
Keyword
creamy, Marsala, Mushrooms, Onion, Oregano, Potatoes, Soup, Thyme
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
people
Author
Roberta
Ingredients
2
tablespoons
Butter (to make brown butter)
1
Onion
1
Potato
2
tablespoons
Marsala
1
pound
Mixed mushrooms (I've used portobello, cremini and King trumpet mushrooms)
500 g
2-3
teaspoons
Flour or cornstarch
Thyme and oregano
1.5 teaspoons
or more
Salt
2
cups
Broth (I've used homemade shiitake stock, unsalted)
400 g
½
cup
Milk
100 g
Goat cheese (optional)
Instructions
First make brown butter: into a pot, let the butter melt at medium low heat, and keep stirring until it turns golden brown.
Transfer the brown butter into a dutch oven pan.
Mince onion and grate the potato. Then turn on the heat and add both to the brown butter, stir. Let cook for about 2-3 minutes.
Add marsala wine to deglaze the bottom of the pan ("scrape" with a wooden spoon).
Add chopped mushrooms and cook for 5 minutes. Stir every once in a while.
Add flour, salt, oregano and thyme then stir again. Immediately add broth, milk and stir once again.
Let cook for about 15-20 minutes or until creamy.
After that, use an immersion blender and blend to get the cream of mushrooms soup. Serve warm.