3 Mushroom Soup With Sherry And Marjoram Recipe

Name: 3 Mushroom Soup With Sherry And Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek, thinly sliced; 1 large shallot, diced; 1 stalk celery, diced small; 2 cups small shitake mushrooms, chopped; 2 cups trumpet mushrooms, diced; 3 slices thickly cut bacon, diced; 1/4 cup Cognac; 5 cups beef, chicken or vegetable; 1/2 cup quinoa; 1 cup diced tomatoes; 1 tablespoon chopped marjoram; 1 Long Peppercorn; salt and pepper; 2 cloves garlic, minced; 1 sprig fresh thyme; Handful freshly chopped parsley and marjoram; freshly grated parmesan cheese

Servings: persons

1 large leek, thinly sliced
1 large shallot, diced
1 stalk celery, diced small
2 cups small shitake mushrooms, chopped
2 cups trumpet mushrooms, diced
3 slices thickly cut bacon, diced
1/4 cup Cognac
5 cups beef, chicken or vegetable
1/2 cup quinoa
1 cup diced tomatoes
1 tablespoon chopped marjoram
1 Long Peppercorn
salt and pepper
2 cloves garlic, minced
1 sprig fresh thyme
Handful freshly chopped parsley and marjoram
freshly grated parmesan cheese

1
Heat a large pot and then add the diced bacon. Cook until the fat is released. Add the leek and shallot and stir well.
2
Add the celery and allow to soften.
3
Add the mushrooms and cognac and scrape up the bits from the bottom of the pan. Warm up your stock in another pot or microwave.
4
Add the warm stock, thyme sprig, long peppercorn and marjoram and bring soup to a boil.
5
Now add the quinoa and stir. The quinoa will absorb almost 2 cups of the liquid in about 20 minutes. If you prefer a more liquid soup, then add a little more stock or water. Remove from heat and allow to sit covered for a few hours, or overnight to allow flavors to develop.
6
To serve,add the freshly chopped garlic and bring back to a simmer. Remove long peppercorn and season with salt and black pepper. Ladle into bowels and garnish with grated Parmesan and chopped herbs.

696

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large leek, thinly sliced, 1 large shallot, diced, 1 stalk celery, diced small, 2 cups small shitake mushrooms, chopped, and more.

Yes, 3 Mushroom Soup With Sherry And Marjoram falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

3 Mushroom Soup With Sherry And Marjoram

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions