Best Marsala Mushroom Soup Recipes

Mushroom Soup with Marsala image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 ounce dried porcini or mixed wild mushrooms
4 cups chicken or vegetable stock
1/4 cup olive oil
1 pound fresh mushrooms, chopped
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, chopped
4 shallots, chopped
1 large fresh bay leaf
Salt and pepper
1 cup marsala
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Juice of 1/2 lemon
Sliced good quality white, peasant or Italian bread, pan toasted or lightly fried in in olive oil or butter, for serving
Grated Parmigiano-Reggiano, for serving

Steps:

Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.

Mushroom Soup With Marsala image

Provided by ratherbeswimmin

Categories Vegetable

Time 8h45m

Yield 8 serving(s)

Number Of Ingredients 15

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons unsalted butter
2 large shallots, chopped
2 garlic cloves, minced
1 lb button mushroom, thinly sliced
4 cups beef broth (homemade or canned)
3 cups water
2 sprigs fresh thyme (or 1/2 t. dried)
2 tablespoons tomato paste
1/2 cup dry marsala wine or 1/2 cup sherry wine
3/4 cup heavy cream
salt
fresh ground black pepper
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
Lift the porcini out of the water and squeeze them to extract more liquid.
If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
Set the soaking liquid aside; chop the porcini.
In a skillet, melt the butter over medium heat.
Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
Just before serving, stir in the wine and cream; add salt and pepper to taste.
Ladle the soup into bowls, sprinkle with cheese and serve.

Nutrition Facts : Calories 174.8, Fat 13, SaturatedFat 8, Cholesterol 41.8, Sodium 579.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.9, Protein 6.2

MARSALA MUSHROOM SOUP image

Yield 6 servings

Number Of Ingredients 13

4 T butter
1/2 cup onion, diced
2 quarts chopped mushrooms, use a blend
1/4 cup fennel, sliced
1/2 carrot, peeled, sliced
2 cloves garlic, smashed
2 T tomato paste
1/2 T each fresh chopped sage and thyme
1 medium yukon gold potato, peeled, diced
1 tsp fennel seed, toasted, ground
1 cup dry marsala
2 quarts chicken stock
salt and pepper totaste

Steps:

1. in a soup pot, over med heat, cook onion in butter until softened. 2. add fennel, mushrooms, and carrot and cook until mushrooms are soft and a littled browned, raising heat if needed. 3. add garlic and cook another minute, then stir in tomato paste, herbs, potato, fennel seed and salt and pepper. 4. deglaze with marsala, reducing by half, then add stock. 5. simmer until potatoes are very soft. 6. puree thoroughly in a blender and season to taste.