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Cream of Mushroom

Total Time 35 mins


  • 4 tsp Butter
  • 1 Diced White Onion 3 cups thinly diced
  • 2 tsp Garlic chopped
  • lbs Mushrooms pre-sliced
  • ½ Gal Heavy Cream
  • 2 cups Chicken Stock
  • ¾ cup Marsala Wine sweet
  • 1 tsp Granulated Onion
  • ½ tsp Celery Salt
  • 1 tsp Tarragon
  • 6 Bay Leaves
  • Splash White Vinegar


  • Melt butter on low. Add onions to butter and sauté at med-high heat until translucent.
  • Once onions are translucent, add garlic and mushrooms, and light salt and pepper. Maintain med-high heat, and let mixture
  • Cook down. Add salt and pepper. as needed. (Mushrooms will release lots of liquid.)
  • Put cream into a second pot, and heat. Add chicken stock and herbs to cream, then bring to a boil.
  • Add Marsala to mushrooms. Bring marsala and mushrooms to a boil, then reduce to half of original volume.
  • Once reduced, add chicken stock and cream to mushrooms. Bring back to a boil. Make sure anything on sides of pot goes back into soup.
  • Reduce to desired thickness (approx. 5 min). Salt and pepper to taste. Add splash of vinegar.
  • Garnish with parmesan