Mushroom And Potato Soup With Marsala Wine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Good for a winter day. The base recipe came from The Ultimate Soup Bible, but the flavorings were changed by mistake one night when I ran out of vinegar and substituted Marsala wine. Ingredients:
1 1/2 tb butter |
1 tb oil |
1 ea onion, coursely chopped |
4 ea potatoes, peeled and diced |
12 oz mixed mushrooms, portabello, white, cremini, rough chopped |
2 cloves garlic, crushed |
2/3 cup marsala wine |
5 cup good chicken broth |
salt and pepper to taste |
sour cream for garnish |
Directions:
1. Heat the butter and oil in a large pot over medium heat. Add the chopped onion, turning it in the butter until well coated. Stir in the mushrooms and garlic. Cover for 5-10 minutes. Add the Marsala. Cook for 5 minutes.
2. Add the potatoes and chicken broth. Season and bring to a boil. Cook for an additional 15 minutes until ingredients are tender.
3. Put the mixture in a food processor and blend until it has been coursely chopped.
4. If you desire, you may add one bunch of finely chopped parsley at this point. I don't, but it's your call.
5. Serve with a dollop of sour cream added to each bowl.
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