| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 353 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 13 g |
| Cholesterol | 8 mg |
| Sodium | 1118 mg |
Reviews
Hi ! Does anyone know what is the soup pot she is using in this episode called or where I can purchase it? I’ve been trying to look for it and I don’t see it anywhere. I love it and I would like to buy it. Thanks!
Fantastic recipe. I used DRY Marsala. AND I reduced it by half as the recipe states so the flavors come together. DON’T replace bread with croutons as someone has suggested. The bread in the bottom of the bowl is great with this. Also, if you don’t reduce the Marsala all you will taste is the Marsala. Nice use of mushrooms. I would NOT add cream or Sriracha either as someone else did as this competes with the Marsala. Great recipe as is.
Replace bred with croutons.
I tried to not let the negative reviews discourage me, I’m glad I didn’t. This soup is rich and delicious! When it says ‘Season to taste’ that’s just what it means. We added some extra chicken bouillon, Sriracha, complete seasoning, and a splash of cream. Also, if you use wild mushrooms, remove the woody stems before reconstituting. Use dry Marsala, in reply to the other review.
huge! huge! disappointment! could only taste the Marsala. 1 lb of fresh mushrooms plus 1/2 oz Porcini and 1/2 oz Chanterelles (dried)…. gone to waste. Could not taste mushrooms at all! I had even added an extra cup of stock from reconstituting mushrooms that I had frozen – and this is the ONLY deviation to the recipe that I made. I stood salivating over this pot for nothing. Was going to serve to guests but am diving into my repertoire, hoping to come up with a life saver!
PLEASE!!!!!!!!!!!!Let us know if dry or sweet Marsala is needed. It makes a big difference