Homemade Creamy Mushroom Marsala Soup Recipe2020-09-10
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Homemade creamy mushroom Marsala soup recipe. This is an aromatic soup, great for lunch or dinner. Very easy and extremely delicious! You can also prepare this yummy soup in a pressure cooker if desired (this recipe adapted from https://www.pressurecookingtoday.com/)
Pressure Cooker Creamy Mushroom Marsala Soup Recipe
Ingredients: 4 tablespoons unsalted butter, divided, 1 cup yellow onion, diced, 1 teaspoon salt, 1 pound (480 g) baby portabello mushrooms, chopped, 2 garlic cloves, peeled and chopped, 1/2 cup (125 ml) dry Marsala wine, 1/8 teaspoon freshly ground black pepper, 2 teaspoons each: fresh rosemary and fresh thyme, finely chopped, 4 cups (1L) chicken stock, 2 tablespoons all-purpose flour, 2 cups (500 ml) heavy whipped cream, grated Parmesan cheese, fresh chopped parsley
Instructions: In a 6-quart (6 L) pressure cooker, melt 2 tablespoons unsalted butter over medium-high heat. Add diced onions, season with salt and sauté, stirring occasionally, for 2 minutes. Add the mushrooms, chopped garlic, and season with black pepper. Sauté, stirring occasionally, until mushrooms begin to release their moisture.
Pour in Marsala wine, then add chicken stock, rosemary, and thyme. Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 3 minutes.
Meanwhile, melt the remaining 2 tablespoons butter in a sauté pan over medium-high heat. Stir in 2 tablespoons all-purpose flour, a little at a time, until incorporated. Cook for 1 minute, then remove from the heat and set aside.
Open the pressure cooker, using a Quick Release method. Press the “sauté” button and allow the mixture to come to a boil. Stir in the butter and flour mixture and boil for a further 2 minutes. Turn off the pressure cooker.
Using an immersion blender, blend mushroom soup until smooth. Stir in heavy whipped cream. Ladle soup into soup bowls. Garnish with fresh slices of portabello mushrooms, grated Parmesan cheese, and fresh chopped parsley.
Homemade Creamy Mushroom Marsala Soup Recipe
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 pound (480 g) mushrooms, chopped
- 1 cup sliced scallion, white part only
- 1 tablespoon all-purpose flour
- 1/2 cup (125 ml) dry Marsala wine
- 3 cups (750 ml) beef broth
- 1 teaspoon fresh thyme
- 3/4 teaspoon mustard powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup (250 ml) skim milk
- 2 tablespoons minced fresh parsley for garnish
In a medium saucepan, heat the butter and olive oil over medium heat. Add the mushrooms and scallions, and saute, stirring occasionally, for 5-7 minutes or until they are tender.
Sprinkle all-purpose flour over the mixture, stirring the ingredients to mix them well. Pour in Marsala wine, stir well, and cook for further 1 minute.
Transfer the mushroom mixture to the blender. Blend until smooth.
Pour beef broth into a measuring cup. Stir in the thyme, mustard, black pepper, and salt. With the blender running, add broth mixture to the mushroom puree.
Return the soup to the saucepan, and, over medium heat, stir in skim milk. Warn mushroom soup thoroughly, but do not bring to a boil. Turn off the heat. Ladle soup into soup bowls. Garnish with fresh parsley and fresh slices of mushrooms.