Recipe courtesy of Rachael Ray
Episode: Talking Thirty
Mushroom Soup with Marsala
Total:
1 hr
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

The fresh mushrooms for this dish can be a mix of crimini, shiitake, white button, wood ear or whatever varieties look best and have a fair price per pound.

IDEAS YOU'LL LOVE

Mushroom Grits Quiche

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Tyler Florence

Michael's Best Button Mushrooms

Recipe courtesy of Michael Chiarello

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking