Kitchen notes · a little help before you start

Mushroom Soup

Name: Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons butter (Source: 2 tablespoons butter); 2 tablespoons olive oil (Source: 2 tablespoons olive oil); 1 each large yellow onion (diced) (Source: 1 large yellow onion (diced)); 6 each garlic cloves (minced) (Source: 6 garlic cloves (minced)); 1.5 lbs mushrooms (baby bella and white) (thinly sliced ) (Source: 1.5 lbs mushrooms (baby bella and white) (thinly sliced )); 2 teaspoons fresh thyme (chopped) (Source: 2 teaspoons fresh thyme (chopped)); ½ cup marsala wine (** see notes ) (Source: ½ cup marsala wine (** see notes )); 2 cups low sodium vegetable broth (2 teaspoons better than bouillon) (Source: 2 cups low sodium vegetable broth (2 teaspoons better than bouillon)); ½ teaspoon kosher salt (Source: ½ teaspoon kosher salt); ½ teaspoon freshly ground pepper (Source: ½ teaspoon freshly ground pepper); 1 tablespoon cornstarch (mixed in 2 tablespoons of water) (Source: 1 tablespoon cornstarch (mixed in 2 tablespoons of water)); ½ cup heavy cream (Source: ½ cup heavy cream); 1 teaspoon thyme (Source: 1 teaspoon thyme); 1 tablespoon parsley (Source: 1 tablespoon parsley)

Mushroom Soup is made with mushrooms, yellow onion, and garlic cloves.

Prep: 15 min
Cook: 15 min
Total: 30 min
Original yield: Serves 4
Ingredients: 14 listed

Make it part of your week

Estimating…

DinnerLunchAmericanPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Dinner · Lunch
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Prepare the thickener

Mix and add the thickener at the steps specified.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

large yellow onion (diced)

In the method: Add onions and garlic and saute for 2 minutes.

garlic cloves (minced)

In the method: Add onions and garlic and saute for 2 minutes.

mushrooms (baby bella and white) (thinly sliced )

In the method: Add mushrooms and saute for an additional 4 to 5 minutes.

The last little job

Finish as directed

Follow steps 6 through 9

A little more help as you go

Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the instant pot, blender, pot, and dutch oven. Start with this step: Set Instant Pot to saute mode and heat butter and olive oil.

Which preparation step should I plan for?

Mix and add the thickener at the steps specified.

What happens at the end?

Follow steps 6 through 9

Is there another preparation step to plan for?

Prepare the blending equipment before that stage of the recipe.

Additional recipe notes

Marsala Wine - This wine is readily available in most US grocery stores and I would highly recommend you try the recipe with it. If you have any other dry red or white wines you can use that instead. And If you prefer to not use wine, simply leave it out. Texture - I use thinly sliced mushrooms in this recipe and then use an immersion blender to partially blend the soup once it is cooked. You skip the blending step or you can completely blend the soup for a smoother texture. Vegan Mushroom Soup - Skip the butter and use your favorite dairy-free cream. For homemade dairy-free creamer, blend cashews soaked in warm water to make a smooth paste and add it to the soup.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: ministryofcurry.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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