Mushroom Soup With Marsala Recipe

Name: Mushroom Soup With Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 cup hot water; 2 tablespoons unsalted butter; 2 large shallots, chopped; 2 garlic cloves, minced; 1 lb button mushroom, thinly sliced; 4 cups beef broth (homemade or canned); 3 cups water; 2 sprigs fresh thyme (or 1/2 t. dried); 2 tablespoons tomato paste; 1/2 cup dry marsala wine or 1/2 cup sherry wine; 3/4 cup heavy cream; salt; fresh ground black pepper; 1/2 cup freshly grated parmigiano-reggiano cheese

Servings: persons

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons unsalted butter
2 large shallots, chopped
2 garlic cloves, minced
1 lb button mushroom, thinly sliced
4 cups beef broth (homemade or canned)
3 cups water
2 sprigs fresh thyme (or 1/2 t. dried)
2 tablespoons tomato paste
1/2 cup dry marsala wine or 1/2 cup sherry wine
3/4 cup heavy cream
salt
fresh ground black pepper
1/2 cup freshly grated parmigiano-reggiano cheese

1
Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
2
Lift the porcini out of the water and squeeze them to extract more liquid.
3
If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
4
Set the soaking liquid aside; chop the porcini.
5
In a skillet, melt the butter over medium heat.
6
Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
7
Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
8
Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
9
Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
10
Just before serving, stir in the wine and cream; add salt and pepper to taste.
11
Ladle the soup into bowls, sprinkle with cheese and serve.

380

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1 cup hot water, 2 tablespoons unsalted butter, 2 large shallots, chopped, and more.

Yes, Mushroom Soup With Marsala 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!

Mushroom Soup With Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions