Marsala Mushroom Soup Recipes

CREAMY CHICKEN MARSALA

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

MUSHROOM MARSALA WITH BARLEY

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.

MARSALA MUSHROOM SOUP

Steps:

• 1. in a soup pot, over med heat, cook onion in butter until softened. 2. add fennel, mushrooms, and carrot and cook until mushrooms are soft and a littled browned, raising heat if needed. 3. add garlic and cook another minute, then stir in tomato paste, herbs, potato, fennel seed and salt and pepper. 4. deglaze with marsala, reducing by half, then add stock. 5. simmer until potatoes are very soft. 6. puree thoroughly in a blender and season to taste.

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

MUSHROOM SOUP WITH MARSALA

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.

MUSHROOMS IN MARSALA WINE (FUNGHI ALLA MARSALA)

Steps:

• Soak the mushrooms in lukewarm water for 30 minutes. Line a small sieve with cheesecloth and add the mushrooms. Strain and reserve the soaking liquid. Squeeze the mushrooms in the sieve to extract their juices.
• Heat the oil in a casserole and add the soaked, drained mushrooms, garlic and rosemary. Cook, stirring, about one minute. Add the reserved soaking liquid and cook down over high heat until most of the liquid evaporates.
• Add the fresh mushrooms and cook, stirring often, until the mushrooms are wilted. Add the Marsala and cook, stirring occasionally but gently, until the wine is almost but not quite evaporated. Serve hot or at room temperature.

MOREL MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.

MIXED MUSHROOM SOUP

Steps:

• Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
• In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
• Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

MUSHROOMS MARSALA

Steps:

• Clean and take stems off (optional) the mushrooms.
• Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
• You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
• Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
• After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
• Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
• Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.