Mushroom Soup With Marsala Food

MUSHROOM MARSALA WITH BARLEY

Steps:

• In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender., Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.

MUSHROOM SOUP WITH MARSALA

Steps:

• Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
• Lift the porcini out of the water and squeeze them to extract more liquid.
• If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
• Set the soaking liquid aside; chop the porcini.
• In a skillet, melt the butter over medium heat.
• Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
• Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
• Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
• Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
• Just before serving, stir in the wine and cream; add salt and pepper to taste.
• Ladle the soup into bowls, sprinkle with cheese and serve.

MUSHROOM SOUP

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.