Mushroom Soup With Marsala

Name: Mushroom Soup With Marsala
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 8 serving(s)
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

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Recipe by ratherbeswimmin

In 'The Italian Slow Cooker' by Michele Scicolone

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READY IN: 8hrs 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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