Cool evenings are perfect for this wild mushroom soup. The addition of Marsala wine adds a wonderful flavor to the soup. Marsala wine is a fortified wine named for the city in Sicily. This can be served as a first course in smaller bowls or as a main entree with a salad or panino.
1 oz dried porcini mushrooms
1 oz dried porcini mushrooms
1 oz dried portabella mushrooms
3 T avocado oil
3 T unsalted butter
1 lb wild mixed mushrooms (oyster, chanterelle, cremini) wiped clean and sliced
2 cipollini onions, cut in half and thinly sliced
2 shallots, cut in half and thinly sliced
3 cloves garlic, minced
3 T flour
2 t finely chopped fresh thyme leaves or 1 t dried thyme
2 bay leaves
Salt and freshly ground black pepper
1 cup Marsala wine
2 quarts chicken stock or broth
¼ cup chopped Italian parsley
Grated Parmigiano-Reggiano cheese
Italian bread, sliced and grilled or fried with a little extra-light olive oil
White truffle oil, for drizzling (optional)
Place the dried porcini and portabella mushrooms in a bowl and pour in enough boiling water to cover; set aside.
Heat the oil and butter in a large soup pot over medium-high heat.
Add the wild mushrooms and cook until golden and their liquid has evaporated about 20 minutes.
Remove the porcini mushrooms from the liquid, chop, and add to the pot. Save the liquid.
Add the cipollini onions and shallots and sauté another 10 minutes.
Add garlic and sauté another minute.
Sprinkle flour into pot and cook, while constantly stirring, for 2 minutes.
Add the thyme and bay leaves.
Add the wine to the pot and stir with a wooden spoon.
Strain the porcini and portabella liquid through a fine mesh strainer and add to the pot.
Add chicken stock and bring to a simmer.
Season to taste with salt and pepper.
Simmer, partially covered, for 30 minutes.
Before serving, remove bay leaves and stir in the chopped parsley.
Ladle into soup bowls, add a slice or two of the Italian bread, sprinkle with grated cheese and a little drizzle of truffle oil, if desired.
Serves 4
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