Chicken and Chickpea Stew
Chicken and Chickpea Stew
March 15, 2018
Red Lentil Soup
Red Lentil Soup
March 15, 2018

Mushroom Soup

Mushroom Soup
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Mushroom Soup

Mushroom Soup

This mushroom soup uses tons of different kinds of mushrooms and has a rich and creamy texture. It's a perfect soup for a chilly night by the fire.

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 1 oz dried porcini mushrooms
 3 tbsp Colavita Olive Oil
 1 small bunch of herbs - we used thyme and rosemary
 2 shallots, diced
 1 tbsp minced garlic
 1 lb fresh mushrooms like shiitake, portobello or button (a variety is nice), sliced
 Salt and freshly ground black pepper
 ⅓ cup Marsala wine
 4 cups chicken bone broth or chicken stock (use vegetable stock for vegetarian version)
 1/4 cup heavy cream (optional)
 Chopped fresh parsley leaves for garnish
 Colavita Tartufolio for drizzling

Directions

1

Soak the dried mushrooms in 1 cup very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice them into small pieces.

2

Meanwhile, put the Colavita Olive Oil in a large pot that can later be covered over medium heat. Add the shallot and sauté, stirring occasionally, until soft, about 5 minutes. Add the garlic (turning down the heat if necessary) and saute 3 minutes more.

3

Turn the heat to medium high, and add the fresh mushrooms and the soaked mushrooms. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 10 minutes, stirring occasionally.

4

Add the Marsala wine to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble.

5

Add 4 cups of the stock or bone broth OR 3 cups and 1 cup of the reserved mushroom liquid and the herbs, and bring to a boil

6

Lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.

7

Discard the herbs. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (We like it a little chunky.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes.

8

Taste and adjust the seasoning; garnish with fresh thyme and a drizzle of Colavita Tartufolio.

Ingredients

 1 oz dried porcini mushrooms
 3 tbsp Colavita Olive Oil
 1 small bunch of herbs - we used thyme and rosemary
 2 shallots, diced
 1 tbsp minced garlic
 1 lb fresh mushrooms like shiitake, portobello or button (a variety is nice), sliced
 Salt and freshly ground black pepper
 ⅓ cup Marsala wine
 4 cups chicken bone broth or chicken stock (use vegetable stock for vegetarian version)
 1/4 cup heavy cream (optional)
 Chopped fresh parsley leaves for garnish
 Colavita Tartufolio for drizzling

Directions

1

Soak the dried mushrooms in 1 cup very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice them into small pieces.

2

Meanwhile, put the Colavita Olive Oil in a large pot that can later be covered over medium heat. Add the shallot and sauté, stirring occasionally, until soft, about 5 minutes. Add the garlic (turning down the heat if necessary) and saute 3 minutes more.

3

Turn the heat to medium high, and add the fresh mushrooms and the soaked mushrooms. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 10 minutes, stirring occasionally.

4

Add the Marsala wine to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble.

5

Add 4 cups of the stock or bone broth OR 3 cups and 1 cup of the reserved mushroom liquid and the herbs, and bring to a boil

6

Lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.

7

Discard the herbs. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (We like it a little chunky.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes.

8

Taste and adjust the seasoning; garnish with fresh thyme and a drizzle of Colavita Tartufolio.

Mushroom Soup

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