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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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