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Marsala mushroom soup
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| INGREDIENTS | |
| 1/2 ounce | dried porcini mushrooms, (about 1/2 cup) |
| 4 cups | chicken stock |
| vegetable stock, alternative | |
| 1/4 cup | extra virgin olive oil, (EVOO), plus more for frying bread |
| 1 pound | crimini, (baby portobello) mushrooms, thinly sliced |
| 4 | shallots, chopped |
| 4 cloves | garlic, chopped |
| 1 large | bay leaf |
| 2 tablespoons | fresh thyme, chopped |
| Salt | |
| pepper | |
| 1 cup | Marsala wine |
| Good-quality white, peasant or Italian bread, sliced | |
| 1/2 cup | flat leaf parsley, finely chopped |
| Juice of 1/2 | lemon |
Grated Parmigiano Reggiano cheese
PREPARATION
In a medium size pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes.
In a soup pot, heat 1/4 cup EVOO over medium-high heat. When the EVOO begins to ripple, add the crimini mushrooms and cook until lightly browned and tender, 12-15 minutes. Add the shallots, garlic, bay leaf and thyme; season with salt and pepper. Stir until the shallots soften, 2-3 minutes. Add the marsala, scraping the bottom of the pan. Cook until reduced by half.
Remove the porcini mushrooms from the stock; chop, then add to the pot. Pour the porcini stock into the soup pot, being careful not to add the last few spoonfuls where grit may have settled. Add 2 cups water to the pot, then let simmer until flavors combine, about 10 minutes, and season.
In a skillet, heat a thin layer of EVOO over medium. Add the bread and cook until light golden and crisp.
Before serving, stir the parsley and lemon juice into the soup. Place a piece of fried bread in each soup bowl, sprinkle with a little cheese and top with soup.
Recipe uploaded with Shop'NCook for iPhone.
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