Experience the rich flavors of Ina Garten’s mushroom soup, a standout recipe that combines convenience, sophistication, and unparalleled taste. This dish highlights the hearty goodness of mushrooms, paired with aromatic thyme and creamy textures for a comforting meal. Whether you’re a seasoned cook or a novice in the kitchen, this recipe’s simplicity and adaptability ensure success every time. Enjoy a soup that not only warms the soul but also impresses family and guests alike—perfect for any occasion.

Ina Garten Mushroom Soup Recipe

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Ingredients

Dried Wild Mushrooms: 1 1/2 oz e.g., morels or porcini
Olive Oil: 3 tablespoons
Pancetta: 4 oz diced
Yellow Onions: 3 cups chopped (about 2 onions)
Carrots: 2 cups diced (about 3-4 carrots)
Celery: 2 cups diced (about 3-5 stalks)
Garlic: 6 large cloves minced
Pearled Farro: 3/4 cup 5 oz
Fresh Cremini Mushrooms: 12 oz sliced
Dry Marsala Wine: 1/2 cup + 2 tablespoons
Stock: 1 quart chicken turkey, or beef stock
Fresh Thyme: 3 sprigs tied with kitchen twine
Kosher Salt & Black Pepper: to taste
All-Purpose Flour: 2 tablespoons
Unsalted Butter: 2 tablespoons
Crème Fraîche: 4 oz
Fresh Parsley: 1/4 cup minced

Instructions

Prepare the Dried Mushrooms: Combine the dried mushrooms with 6 cups of water in a pot. Bring to a boil, then turn off the heat, cover, and let sit for 20 minutes.
Sauté Vegetables: Heat olive oil in a Dutch oven. Add pancetta, onions, carrots, and celery. Cook over medium heat for 10 minutes until tender. Add garlic and farro, cooking for another 2 minutes.
Cook Fresh Mushrooms: Add cremini mushrooms and 1/2 cup Marsala wine. Cook for 5-7 minutes until the mushrooms release their liquid.
Strain & Chop Dried Mushrooms: Strain the rehydrated mushrooms, reserving the soaking liquid. Coarsely chop the mushrooms and add them to the pot with the reserved liquid, stock, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then simmer for 45 minutes.
Thicken the Soup: Mash butter and flour together. Stir into the soup and simmer for 5 minutes. Add crème fraîche and the remaining 2 tablespoons of Marsala. Adjust seasoning.
Finish & Serve: Discard the thyme bundle, sprinkle with parsley, and serve hot. This soup pairs beautifully with sourdough baguette slices and a green salad dressed with mustard vinaigrette.

Make-Ahead Tips

Refrigeration: Store the soup in an airtight container in the refrigerator for up to one week.
Freezing: Freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Variations and Enhancements

Homemade Turkey Stock: Enhance the flavor by using turkey stock made from scratch.
Wine Adjustment: For those sensitive to wine, reduce the Marsala and balance with water or extra stock.
Substitute Thyme: If fresh thyme isn’t available, use a small amount of dried thyme.
Mushroom Medley: Incorporate a mix of shiitake, portobello, and porcini mushrooms for added depth.

User Experiences

“An Outstanding Flavor!”: A user doubled the recipe, froze portions for Thanksgiving, and praised the richness from Marsala wine and stock.
“Perfect for Leftovers”: This recipe helped creatively repurpose Christmas leftovers, with tweaks like using dried thyme and a blend of cream and half-and-half.
“Best Next Day”: Many agree the soup tastes even better after resting, as flavors meld beautifully.

Why This Recipe Works

Ina Garten’s mushroom soup is a balance of earthy mushrooms, creamy texture, and aromatic thyme. The addition of pancetta and Marsala wine elevates the flavor profile, making it both comforting and sophisticated. Whether you’re indulging on a cold day or serving guests, this dish is bound to be a favorite.

So grab your apron and get your “Ina” on—this mushroom soup is worth every spoonful!