Port wine cream of mushroom soup is earthy yet elegant, satisfying comfort food. Serve with a crusty bread such as ciabatta for dipping.
Winter may be my least favorite season, but there is at least one upside to it: it’s soup weather. I love soup. I love dipping crusty bread in soup. It just warms me straight through.
I’m rather particular on when I will eat mushrooms. On pizza? Absolutely not. In a pan sauce served with steak? Depends on my mood. In soup? Always!
Now, I can’t give you a reasonable explanation for my mushroom eating habits. I don’t know why I think they’re disgusting on pizza, but delicious in soup. I never claimed that I wasn’t quirky.
The earthiness of the mushrooms in this soup are complemented by fresh thyme leaves and balanced with a cupful of tawny port wine. Port wine is a fortified red wine that is available in “ruby” or “tawny.” Ruby port is younger; tawny port is aged longer and slightly sweeter.
This soup can be served in a larger bowl with crusty bread and maybe a side salad as a main course, or in smaller bowls as an appetizer. If serving as an appetizer, I’d float a few homemade croutons on top instead of serving bread on the side.
Cream-based soups can lose their velvety texture once frozen and reheated, so I don’t recommend freezing this soup.
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- 1/4 cup unsalted butter
- 1 lb cremini mushrooms, stems removed, divided, 3/4 of them finely minced, 1/4 of them sliced
- 2 shallots, finely chopped, about 1/2 cup
- 3 cloves garlic
- 1 tbsp fresh thyme leaves, chopped
- 1/4 cup all-purpose flour
- 1 cup tawny port wine
- 4 cups unsalted chicken stock
- 2 cups light cream
- Freshly grated nutmeg
- Kosher salt
- Fresh cracked black pepper
- Additional thyme leaves for garnish
- In a large sauce pot, over medium heat, melt the butter. Add the shallots and saute until translucent, about 5 minutes. Grate the garlic into the pot and cook for an additional minute. Stir in the diced mushrooms and thyme leaves and cook another 5 minutes.
- Sprinkle the flour over the mushrooms, and stir continuously for about a minute. Pour the wine into the pot and stir for 1 minute, until the mixture is thick. Stir in 1 cup of the chicken stock. Remove the pot from the heat, and puree with an immersion blender. Return to the heat.
- Stir in the remaining chicken stock and the sliced mushrooms. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Add the heavy cream, nutmeg, salt, and pepper. Continue to simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasonings in necessary. Serve with crusty bread.
Nutrition Information:Yield: 1 Serving Size: serving
Amount Per Serving: Calories: 610 Carbohydrates: 46g Sugar: 9g Protein: 16g
Adapted from Bobbi’s Kozy Kitchen
Discover more delicious soup recipes!
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- Middle Eastern Meatball Soup with Vegetables by Kate’s Recipe Box
- Port Wine Cream of Mushroom Soup by The Redhead Baker (recipe above)
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