Marsala Mushroom Soup Recipes
CREAMY CHICKEN MARSALA
An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.
Provided by Sophia Del Gigante
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 19.9 g, Cholesterol 34.6 mg, Fat 16.5 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 539.1 mg, Sugar 8.3 g
MUSHROOMS MARSALA
I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!
Provided by pupurucha
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and take stems off (optional) the mushrooms.
- Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
- You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
- Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
- After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
- Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
- Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
Nutrition Facts : Calories 109.6, Fat 10.1, SaturatedFat 1.4, Sodium 292.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
MUSHROOM SOUP WITH MARSALA
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
- Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
- Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
- Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.
MARSALA MUSHROOM SOUP
Steps:
- 1. in a soup pot, over med heat, cook onion in butter until softened. 2. add fennel, mushrooms, and carrot and cook until mushrooms are soft and a littled browned, raising heat if needed. 3. add garlic and cook another minute, then stir in tomato paste, herbs, potato, fennel seed and salt and pepper. 4. deglaze with marsala, reducing by half, then add stock. 5. simmer until potatoes are very soft. 6. puree thoroughly in a blender and season to taste.
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CREAMY MARSALA MUSHROOM SOUP RECIPE | BEST …
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- Cook for 10-15 minutes until browned over low heat, stirring often, then add the garlic to the pan.
- Pour in 1/3 cup of the marsala wine to deglaze the pan, scrapping up the bottom of the pan while you stir. Cook for 2-3 minutes until the liquid is almost completely gone.
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5/5 (1)Estimated Reading Time 3 mins
- 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.
- 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.
MUSHROOM SOUP WITH MARSALA | RACHAEL RAY SHOW
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PRESSURE COOKER CHICKEN MARSALA MUSHROOM SOUP - THIS OLD GAL
From thisoldgal.com
Estimated Reading Time 7 mins
- Place Prosciutto and 5 Tablespoons water into a cooking pot. Select Sauté/Browning and cook until water has almost evaporated. Add 2 teaspoons olive oil. Use a spatula to break up Prosciutto and cook until crisp, approximately 6 minutes. Be careful not to let the Prosciutto burn.
- Remove prosciutto to a plate lined with a paper towel. Chop with a sharp knife when cool and set aside.
- Add butter and swirl it around to melt. Add shallots and mushrooms and cook until shallots are soft and liquid has evaporated. Add ½ cup marsala and garlic and sauté for about five minutes. Add the rest of the marsala, salt, marjoram, and pepper and bring to a simmer.
PRESSURE COOKER (INSTANT POT) MUSHROOM MARSALA SOUP
From pressurecookingtoday.com
Estimated Reading Time 4 mins
- Preheat the pressure cooker. Melt 2 tablespoons butter. Add the onion and one teaspoon salt. Sauté for two minutes.
- Add the mushrooms, garlic and pepper. Sauté until the mushrooms begin to release their moisture. Add Marsala wine and sauté 2 minutes. Add chicken stock, rosemary, and thyme.
- Place the lid on and turn to locked position. Turn the steam release valve to sealing. Select high pressure and 3 minutes cook time.
- While the mixture is cooking, melt 2 tablespoons butter in a sauté pan over medium-high heat. Whisk in 2 tablespoons of flour a little at a time until incorporated. Cook one minute, remove from heat and set aside.
VEGAN CREAMY MUSHROOM MARSALA SOUP - RABBIT AND WOLVES
From rabbitandwolves.com
- In a large mixing bowl, sift together the flour and baking powder. Then stir in the salt, pepper and thyme.
- Now whisk together the non-dairy milk and lemon juice either in the measuring cup or a small bowl. Set aside for a minute.
- Next, cut the butter into small pieces or break apart with your finger. Drop the butter into the bowl with the dry ingredients. Now, cut in the butter, using a pastry cutter, a fork or your fingers. Continue cutting in the butter until the mixture resembles sand or dirt and all the butter is evenly distributed.
MUSHROOM CREAM SAUCE (MARSALA SAUCE) - NO SPOON NECESSARY
From nospoonnecessary.com
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- Add mushrooms: Add the Mushrooms to pan. Sauté until liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.
- Add aromatic: Add in the Garlic, ¼ tsp Salt and 1/8 tsp Pepper. Sauté until fragrant, about 30 seconds.
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From 100krecipes.com
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