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 or mixed wild mushrooms; 4 cups chicken or vegetable stock; 1/4 cup olive oil; 1 pound fresh mushrooms, chopped; 2 tablespoons fresh thyme leaves, chopped; 4 cloves garlic, chopped; 4 shallots, chopped; 1 large fresh bay leaf; Salt and pepper; 1 cup marsala; 1/2 cup fresh flat-leaf parsley leaves, finely chopped; Juice of 1/2 lemon; Sliced good quality white, peasant or Italian bread, pan toasted or lightly fried in in olive oil or butter, for serving; Grated Parmigiano-Reggiano, for serving

Servings: persons

1 ounce dried porcini or mixed wild mushrooms
4 cups chicken or vegetable stock
1/4 cup olive oil
1 pound fresh mushrooms, chopped
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, chopped
4 shallots, chopped
1 large fresh bay leaf
Salt and pepper
1 cup marsala
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Juice of 1/2 lemon
Sliced good quality white, peasant or Italian bread, pan toasted or lightly fried in in olive oil or butter, for serving
Grated Parmigiano-Reggiano, for serving

1
Place the dried mushrooms and stock in a pot.
2
Bring to a low simmer and heat to reconstitute.
3
Heat the oil in a soup pot over medium-high heat.
4
When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes.
5
Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper.
6
Stir to soften, 2 to 3 minutes.
7
Deglaze the pan with marsala and cook to reduce by half.
8
Remove the plump, reconstituted dried mushrooms from their stock and chop.
9
Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled.
10
Add 2 cups water to the soup, and simmer a few minutes.
11
Taste and adjust the seasoning.
12
Cool to store for a make-ahead meal.
13
Reheat over medium heat.
14
To serve, add the parsley and stir in the lemon juice to the soup.
15
Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.

578

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.

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 14 ingredients. The key ingredients include: 1 ounce dried porcini or mixed wild mushrooms, 4 cups chicken or vegetable stock, 1/4 cup olive oil, 1 pound fresh mushrooms, 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