Marsala Mushroom Soup
1/2 cup butter
3/4 cup diced onion
1 1/2 cups Marsala wine
4 to 5 cups sliced/chopped mushrooms (we used a blend of Portabello, fresh white and canned)
6 cups chicken stock
1 clove garlic, chopped
2 cups heavy cream (we used half&half)
1/2 cup flour
2 teaspoons fresh thyme, chopped
salt and pepper to taste
In a large saucepan on medium heat, melt butter and saute' onions until clear. Add mushrooms, increase heat to high and saute' mushrooms until golden brown. Add garlic and saute' until soft, 1 minute. Season with salt and pepper. Add flour and thyme and stir 2-3 minutes, add Marsala wine, stir and reduce liquid by half. Add chicken stock, simmer 15 minutes. Add cream, bring back to a simmer and correct seasoning with salt and pepper. Makes 6-8 servings.
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