CREAMY MUSHROOM SOUP
If you love mushrooms, you will love this recipe for Creamy Mushroom Soup. The earthy flavors combined with the herbs and wine make this the perfect meatless Monday meal.
Servings: 4 people
Ingredients
- 8 cups mushrooms roughly chopped in large pieces
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 cup Marsala wine
- 3 tablespoons Marsala wine for use later
- 5 cups beef stock, chicken stock, OR vegetable stock your choice
- 1 tablespoon rosemary finely chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg freshly ground
- 3 tablespoons corn starch
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- In a large, heavy stockpot, heat 2 tablespoons olive oil over medium heat. Add the onions and saute until they are tender and translucent about 5 minutes.
- Add the mushrooms and saute for about 15 minutes until they are lightly browned and tender. Stir occasionally so they do not burn.
- Add the garlic and Marsala, scraping the bottom of the pan to release all the flavor bits. Continue cooking until almost all of the wine has evaporated.
- Stir in the stock, rosemary, pepper, and nutmeg. Simmer for 5 minutes. Season with salt and pepper to taste.
- Mix the corn starch with the 3 tablespoons of Marsala wine. Stir into the soup, bring to a boil, reduce the heat and simmer for 20 minutes, uncovered.
- Pour in the heavy cream, stir, and simmer until it is heated through.
- Serve at once with crusty bread.
Notes
For a vegetarian version of this soup, use vegetable stock. I prefer beef stock for the richness it gives.