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!
Mushroom Soup Marsala
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
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs.
Thanks for sharing at the Fabulous Friday Linky Party Marilyn!! Hope you can join us again this week
You are welcome Erin. I wouldn’t miss a party!
Yum! Sounds amazing!
Thanks for sharing with us at Farm Fresh Tuesdays Blog Hop!
See you next week!
Melissa | Little Frugal Homestead
You are welcome Melissa! Thanks for stopping by. Enjoy your week. See you Tuesday!
Marilyn, I’m pinning this one for future reference. It’s a wonderful recipe, and this IS getting to be Soup Weather! #BloggersPitStop
Thank you Jean for the pin. It is so nice to see you again!! I hope you get to make some delicious soups this season. Enjoy!
I love these recipes for fall!! Soup is my favorite and these sound amazing.
You are so kind Sharon. I love a good soup or stew in this cold and wet season. Enjoy!
Sounds fantastic as always Marilyn, Pinned 🙂
Thank you for the pin Chas. And the kind words. Have a wonderful week!
It looks so rich! Thanks for sharing at the What’s for Dinner party. Hope your week is amazing!
Thank you Helen!! Have a great week yourself.
Looks very tasty! I love mushrooms. Thanks for sharing with SYC.
hugs,
Jann
Thanks Jann. You can;t turn down a good soup. Enjoy your week.
Looks like this has lots of flavor. Thank you for sharing with us at #LiveLifeWell
Adding 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.
Looks yummy!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
Thank you Amy! Enjoy your week!
Do 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???
I 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.
Looks like a delicious and hearty soup. Thanks for sharing on Foodie Friday!
You are welcome Julie. I love this soup. Have a good week.
Sounds wonderful Marilyn. I’m wondering how it would be with chunks of chicken in it? Hmmmmm……..
Glad you like it Wendy. That addition sounds interesting. Let me know if you try it before I do! Enjoy.
This soup sounds so full of flavour! I love a good mushroom soup and think it makes a great light meal throughout the year.
It is very tasty and a bit “thinner” than my mushroom soup go to recipe. It is a great one to try! Enjoy your week.
This soup looks wonderful thank you for sharing.
Glad you like it Lee! Enjoy your day!
I always put a drop of marsala wine when I saute fresh mushrooms and adding a bit more to mushroom soup sounds fabulous, Marilyn!
I never thought of adding marsala wine when I sautee mushrooms. I need to give this ashot! Thank you Pat. Enjoy your day!
This sounds amazing! Never would have thought of marsala as a soup! Thanks for sharing at the What’s for Dinner party!
I am glad it appeals to you Helen! Enjoy your day!
My family loves mushroom soup! Gotta try this recipe!
I hope they love it as much as we do. Enjoy your day!