Mushroom Soup With Marsala

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READY IN: 8hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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