Mushroom Soup With Marsala

In 'The Italian Slow Cooker' by Michele Scicolone

• Ready In: 8 hrs 45 mins
• Serves: 8

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

Directions

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.