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Creamy Marsala Mushroom Soup

  • Author: Dan
  • Yield: 6 1x

Ingredients

  • 2 10 oz. containers button mushrooms, cleaned and sliced
  • 3 tablespoons butter
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 1 tablespoon fresh rosemary, chopped fine
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
  • 1/3 cup plus 2 tablespoons marsala wine
  • 2 tablespoons cornstarch
  • 1/2 cup heavy cream

Instructions

  1. Add the butter to a large pot over medium heat.
  2. Once the butter is melted, add in the mushrooms and onions then stir.
  3. Cook for 10-15 minutes until browned over low heat, stirring often, then add the garlic to the pan.
  4. Pour in 1/3 cup of the marsala wine to deglaze the pan, scrapping up the bottom of the pan while you stir. Cook for 2-3 minutes until the liquid is almost completely gone.
  5. Add the chicken broth, rosemary, cayenne pepper and nutmeg.
  6. Mix the remaining 2 tablespoons of marsala with the cornstarch and add to the soup. Bring to a boil
  7. then turn the heat down to simmer for 20 minutes uncovered.
  8. Blend the soup with an immersion blender until smooth, then pour in the cream and stir.
  9. Taste for seasonings and serve.

Notes

If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender instead. Let the soup cool for a few minutes before you put it in the blender and don’t fill it more than 1/3 of the way full.