Marsala Mushroom Soup

1. 1

   1. in a soup pot, over med heat, cook onion in butter until softened.

2. 2

   2. add fennel, mushrooms, and carrot and cook until mushrooms are soft and a littled browned, raising heat if needed.

3. 3

   3. add garlic and cook another minute, then stir in tomato paste, herbs, potato, fennel seed and salt and pepper.

4. 4

   4. deglaze with marsala, reducing by half, then add stock.

5. 5

   5. simmer until potatoes are very soft.

6. 6

   6. puree thoroughly in a blender and season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.