Do you like Marsala Wine? If you answered yes you are in for a culinary treat. These portabella mushrooms are combined with just the right blend of spices and then simmered in a marsala wine sauce. What you taste is a superb blend of savory flavors rarely found in a creamy mushroom soup. deep bodied and smooth this soup is one you simply must try!
For more soup ideas see my Mushroom Soup Marsala, Wild Rice and Mushroom Or Hearty Minestrone
Mushroom Soup Marsala
These portabella mushrooms are combined with just the right blend of spices and then simmered in a marsala wine sauce.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Adjust Servings: 4
Calories: 229kcal
Ingredients
- 1/2 ounce dried porcini mushrooms about 1/2 cup
- 4 cups chicken stock or vegetable stock
- 1/4 cup extra virgin olive oil plus more for frying bread
- 1 pound crimini baby portobello mushrooms, thinly sliced
- 4 shallots chopped
- 4 cloves garlic chopped
- 1 large bay leaf
- 2 tablespoons fresh thyme chopped
- Salt and pepper
- 1 cup Marsala wine
- Good-quality white peasant or Italian bread, sliced
- 1/2 cup flat leaf parsley finely chopped
- Juice of 1/2 lemon
- Grated Parmigiano Reggiano cheese
Instructions
- In a medium size pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes.
- In a soup pot, heat 1/4 cup Olive oil over medium-high heat. When the Olive oil begins to ripple, add the crimini mushrooms and cook until lightly browned and tender, 12-15 minutes. Add the shallots, garlic, bay leaf and thyme; season with salt and pepper. Stir until the shallots soften, 2-3 minutes. Add the marsala, scraping the bottom of the pan. Cook until reduced by half.
- Remove the porcini mushrooms from the stock; chop, then add to the pot. Pour the porcini stock into the soup pot, being careful not to add the last few spoonfuls where grit may have settled. Add 2 cups water to the pot, then let simmer until flavors combine, about 10 minutes, and season.
- In a skillet, heat a thin layer of Olive oil over medium. Add the bread and cook until light golden and crisp.
- Before serving, stir the parsley and lemon juice into the soup. Place a piece of fried bread in each soup bowl, sprinkle with a little cheese and top with soup.
Notes
©MARILYN'S TREATS. All images are copyright protected.
Nutrition
Serving: 1cup | Calories: 229kcal | Carbohydrates: 26g (9%) | Protein: 12g (24%) | Fat: 7g (11%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 16mg (5%) | Sodium: 1153mg (48%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
Jann Olson
July 5, 2018 at 1:01 AMLooks very tasty! I love mushrooms. Thanks for sharing with SYC.
hugs,
Jann
Marilyn
July 5, 2018 at 9:11 PMThanks Jann. You can;t turn down a good soup. Enjoy your week.
Jessica @ Overwhelmed to Fulfilled
June 30, 2018 at 8:55 PMLooks like this has lots of flavor. Thank you for sharing with us at #LiveLifeWell
Marilyn
July 1, 2018 at 9:13 AMAdding the marsala wine adds a greatr additional flavor to the soup. And the fact that the alcohol burns off as the cook coups is a win win for me! Enjoy your week.
Amy @ The Quiet Homemaker
June 30, 2018 at 4:59 PMLooks yummy!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
Marilyn
June 30, 2018 at 6:41 PMThank you Amy! Enjoy your week!
My Early Retirement Journey
June 29, 2018 at 8:44 PMDo you all eat soup in the summer? Co-worker was saying her dad pulls out the crockpot even in the summer… and i was just wondering if that’s a thing other people do???
Marilyn
June 29, 2018 at 9:50 PMI use my crock pot all year. Especially in the summer so as not to heat the kitchen. We do grill a lot too. And crock pot is great to throw in your ingredients and let it cook all day when you are working. We eat soup all the time as an appetizer sort of thing. So are we weird?? LOL. Enjoy.
Julie @ Back To My Southern Roots
June 28, 2018 at 6:28 PMLooks like a delicious and hearty soup. Thanks for sharing on Foodie Friday!
Marilyn
June 28, 2018 at 6:52 PMYou are welcome Julie. I love this soup. Have a good week.
Wendy
June 28, 2018 at 8:52 AMSounds wonderful Marilyn. I’m wondering how it would be with chunks of chicken in it? Hmmmmm……..
Marilyn
June 28, 2018 at 6:14 PMGlad you like it Wendy. That addition sounds interesting. Let me know if you try it before I do! Enjoy.
Corina Blum
June 26, 2018 at 1:30 AMThis soup sounds so full of flavour! I love a good mushroom soup and think it makes a great light meal throughout the year.
Marilyn
June 26, 2018 at 12:06 PMIt is very tasty and a bit “thinner” than my mushroom soup go to recipe. It is a great one to try! Enjoy your week.
Lee MacArthur
June 25, 2018 at 11:55 AMThis soup looks wonderful thank you for sharing.
Marilyn
June 25, 2018 at 1:44 PMGlad you like it Lee! Enjoy your day!
Pat
June 25, 2018 at 11:37 AMI always put a drop of marsala wine when I saute fresh mushrooms and adding a bit more to mushroom soup sounds fabulous, Marilyn!
Marilyn
June 25, 2018 at 1:41 PMI never thought of adding marsala wine when I sautee mushrooms. I need to give this ashot! Thank you Pat. Enjoy your day!
Helen at the Lazy Gastronome
June 25, 2018 at 11:04 AMThis sounds amazing! Never would have thought of marsala as a soup! Thanks for sharing at the What’s for Dinner party!
Marilyn
June 25, 2018 at 1:37 PMI am glad it appeals to you Helen! Enjoy your day!
Veronica Lee
June 25, 2018 at 8:58 AMMy family loves mushroom soup! Gotta try this recipe!
Marilyn
June 25, 2018 at 1:36 PMI hope they love it as much as we do. Enjoy your day!