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Author Notes: This recipe was inspired by one of my favorite dishes, chicken marsala. It's creamy, nourishing and crazy good. —Silvia
Serves 6 or more
- 24 ounces wild mushrooms; crimini and shiitake - coarsely chopped
- 3 tablespoons olive oil
- 3 tablespoons unbleached white, organic flour
- 3 cups chicken broth
- 2 cups milk
- 2 cups half and half
- 2 tablespoons marsala wine
- 1/2 small sweet onion - finely chopped
- 1 garlic clove - finely chopped
- 1 teaspoon turmeric
- 2 teaspoons butter
- 1 sprig parsley and thyme - finely chopped
- 1 pinch red pepper flakes
- Place a large stockpot over medium heat and heat until hot but not smoking.
- Add onion and saute until softened - about 5 minutes
- Add garlic and pepper flakes and cook for less than a minute or until golden.
- Add mushrooms and cook until they begin to turn golden - about 5 minutes (stirring occasionally).
- Add flour. Stir and cook for about two minutes.
- Add marsala, season with salt and pepper and turmeric, stir and cook for a few more minutes
- Slowly add all the liquid, stirring to incorporate and cook for about 30 minutes
- Remove from the heat.
- Working in batches, Puree 2/3 of the soup in a blender or food processor.
- Return to the pot, stir in the butter and garnish with the fresh herbs
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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