Cream of Wild Mushroom Soup with Marsala

September 24, 2013
0 Ratings
  • Serves 6 or more
Author Notes

This recipe was inspired by one of my favorite dishes, chicken marsala. It's creamy, nourishing and crazy good. —Silvia

What You'll Need
  • 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
  1. Place a large stockpot over medium heat and heat until hot but not smoking.
  2. Add onion and saute until softened - about 5 minutes
  3. Add garlic and pepper flakes and cook for less than a minute or until golden.
  4. Add mushrooms and cook until they begin to turn golden - about 5 minutes (stirring occasionally).
  5. Add flour. Stir and cook for about two minutes.
  6. Add marsala, season with salt and pepper and turmeric, stir and cook for a few more minutes
  7. Slowly add all the liquid, stirring to incorporate and cook for about 30 minutes
  8. Remove from the heat.
  9. Working in batches, Puree 2/3 of the soup in a blender or food processor.
  10. Return to the pot, stir in the butter and garnish with the fresh herbs

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