MUSHROOM SOUP WITH MARSALA
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 14
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
Make and share this Mushroom Soup With Marsala recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 15
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
MUSHROOM MARSALA WITH BARLEY
This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender., Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.
Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
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