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