Creamy Marsala Mushroom Soup with a Puff Pastry Crisp

This lightly creamy mushroom soup is rich, flavorful, and surprisingly easy to make. With sautéed mushrooms, a splash of Marsala wine, and a swirl of cream, it’s the perfect cozy meal.

Topped with a golden puff pastry crisp, it feels a little fancy without the fuss — ideal as a starter or a simple, comforting main.

Creamy Mushroom Marsala Soup with Pastry Crisp

Ingredients:

• 4 tablespoons butter

• 1 tablespoon EVOO

• 4-5 shallots, diced

• 4 large cloves garlic, minced

• 1 ½ - 2 pounds (750 g) fresh brown mushrooms, sliced

• 2 - 3 teaspoons fresh thyme

• ¾ cups sweet Marsala wine

• 3-4 tablespoons all-purpose flour (or Wondra)

• 4 cups beef OR chicken broth

• Kosher salt and fresh cracked pepper to taste

• 1 - 2 beef bouillon cubes, crumbled (I love English OXOs)

• 1 cup heavy cream or half and half

• Chopped fresh parsley

• Top with baked Pepperidge Farm canned puffed pastry crisps, cut out with a cookie cutter and baked until golden brown.

Directions:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil).

6. Blend with hand blender until smooth or if you like some mushroom chunks… blend just a little less time.

7. Adjust salt and pepper to your taste. 

8. Top with parsley and a puffed pastry crisp! Enjoy while hot!