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Wild Mushroom Marsala Soup and Simple Fresh Italian Vinaigrette

Print Recipe
Servings 6 -8 Servings Soup, 1/2 Cup Vinaigrette

Ingredients
  

  • Wild Mushroom Marsala Soup:
  • ½ cup butter divided in halves
  • 1 medium onion diced
  • 1 lb wild mushrooms I used oyster, beech, royal trumpet, and enoki
  • 2 cloves garlic finely minced
  • 2 sprigs fresh rosemary finely minced
  • 2 sprigs fresh thyme chopped
  • 4 cups chicken stock
  • 2 tbsp flour
  • 1 ½ cups marsala cooking wine
  • 2 cups heavy whipping cream
  • salt and freshly ground pepper to taste
  • fresh parsley and Parmesan cheese for garnish
  • Simple Fresh Italian Vinaigrette:
  • 2 tbsp red wine vinegar
  • 1/8 tsp salt
  • 6 tbsp extra virgin olive oil
  • 1 garlic clove minced
  • 1 tbsp green onion minced
  • 1 tsp fresh oregano finely chopped
  • 1 tsp fresh basil finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tbsp finely grated Parmesan cheese

Instructions
 

  • Heat 1/2 of the butter on medium in large, heavy bottomed pot. Add onion and cook until soft. Add mushrooms and turn heat up to med/hi. Cook until mushrooms are golden brown. Add garlic and cook for 30 seconds more. Turn heat off and add ½ cup of the chicken stock. Let mixture cool.
  • Put mixture into a food processer and pulse until finely pureed.
  • Heat the pot on med/hi and add the rest of the butter. When melted and bubbling, add the flour and cook for 1 minute.
  • Add pureed mixture back to pot and stir in the marsala wine, the rest of the chicken stock, the herbs, and salt and freshly ground pepper to taste. Cook on medium heat until reduced by nearly half.
  • Stir in cream and heat through but do not simmer. Turn heat off and adjust seasonings. Garnish with parsley and freshly grated Parmesan cheese. Serve hot.
  • Simple Vinaigrette:
  • Combine all ingredients in a sealed jar and shake vigorously. Serve over fresh greens.

Notes

Recipes by: Connie Murray @Happybellyfoodie.com