Wild Mushroom Soup with Mascarpone

By Bill Giebler / November 11, 2013

Wild Mushroom Soup with Mascarpone, from The Magic of Mushrooms


Image courtesy of Fungi Perfecti

Use any combination of cultivated mushrooms, like maitake, shiitake, or oyster mushrooms, or a combination of cultivated and wild, or substitute the wild mushrooms with dried porcini and white button mushrooms. (Combine 10 ounces of dried porcini soaked in half-cup warm chicken broth for 30 minutes with 5 cups sliced button mushrooms.)


2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
1 pound mushrooms, sliced (about 5 cups)
Salt and freshly ground black pepper
1/3 cup dry Marsala or sherry
1 tablespoon flour
3 cups porcini stock
2 sprigs fresh thyme
2 tablespoons mascarpone cheese or sour cream
Chopped fresh thyme for garnish


1. Heat olive oil in a heavy soup pot over medium heat. Add onions and cook until soft, about five minutes.
2. Add mushrooms and sauté until they give up their liquid, about 10 minutes. Add Marsala wine, cover, and bring to a boil. Uncover and allow wine to cook out, 3 to 5 minutes.
3. Stir flour into the mushroom mixture. Add the porcini stock and thyme. Bring soup to a boil, then turn down the heat and simmer for 20 minutes.
4. Remove about half of the mushrooms and grind them in a food processor. Return the ground mushrooms to the soup and combine. Stir a tablespoon of mascarpone into each bowl. Garnish with chopped thyme.

Recipe from Eugenia Bone

Bill Giebler

Bill Giebler

Frequent OSM contributor Bill Giebler lives in Boulder, CO where he exercises his passion for wellness and sustainability. Over two decades in the natural products and solar energy industries have deeply informed his freelance writing. His work on eating, drinking, food and farming, yoga and solar have appeared in MSN, Edible Communities, GaiamLife, Green Living Journal and more. Bill was the 2014 recipient of the Grand Prize Solas Award for the Best Travel Story of the Year by the editors of the Travelers’ Tales book series.
Bill Giebler

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