Mushroom Soup With Marsala Recipes
MUSHROOM MARSALA
This is a savory mushroom side dish perfect for the holidays or any weeknight meal.
Provided by Marlynn Schotland
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
- Add the garlic, sauté for 1 minute until softened.
- Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
- Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
- Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 300 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
QUICK CHICKEN MARSALA
Chicken Marsala without all the fuss! I usually serve over linguini or egg noodles. (Note: Sometimes I saute fresh sliced mushrooms, and/or onions, along with the chicken. Also, white wine or sherry can be substituted for Marsala wine.)
Provided by Susan
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve!
Nutrition Facts : Calories 261.6 calories, Carbohydrate 11.1 g, Cholesterol 75.5 mg, Fat 4.8 g, Fiber 0.4 g, Protein 28.2 g, SaturatedFat 2 g, Sodium 455.2 mg, Sugar 4.4 g
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
CREAMY MUSHROOM MARSALA SAUCE
Creamy Mushroom Marsala Sauce that takes 20 minutes to prepare and goes well with everything!
Provided by Julia Frey of Vikalinka
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper and chopped rosemary and brown over medium heat until golden.
- Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.
Nutrition Facts : Calories 213 kcal, Carbohydrate 11 g, Protein 3 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MUSHROOM MARSALA WITH BARLEY
This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
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.
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MUSHROOM SOUP WITH MARSALA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
- When the oil begins to ripple, add the mushrooms and cook until lightly browned and tender, 12-15 minutes
MUSHROOM SOUP WITH MARSALA RECIPE | RACHAEL RAY IN SEASON
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- When the oil begins to ripple, add the cremini mushrooms and cook until lightly browned and tender, 12 to 15 minutes.
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CREAMY CHICKEN MARSALA SOUP - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (23)Estimated Reading Time 4 minsServings 6-8Total Time 45 mins
- Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add mushrooms and sauté for 5-6 minutes until softened and browned. Transfer mushrooms with a slotted spoon to a separate plate, and set aside.
- Add the remaining 2 tablespoons butter to the stockpot, along with the carrot and onion. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in the flour until completely combined, then cook for 1 more minute, stirring occasionally.
- Add about half of the Marsala wine, and give the mixture a good stir, using a wooden spoon to scrape up any of those delicious brown bits that have stuck to the bottom of the pan. Add the remaining wine, chicken stock, shredded chicken, thyme, and stir to combine. Continue cooking until the soup reaches a simmer.
- Then reduce heat to medium and stir in the dry pasta. Continue cooking for 8-10 minutes, stirring occasionally, until the pasta is al dente. Stir in the cooked mushrooms, cream and baby spinach until they are completely combined, and the spinach begins to wilt. Then taste the soup, and season with a few generous pinches of salt and pepper, as needed. Remove the thyme sprigs.
HOMEMADE CREAMY MUSHROOM MARSALA SOUP RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory DinnerServings 6Total Time 25 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.
CREAM OF MUSHROOM SOUP - CAFE DELITES
From cafedelites.com
5/5 (90)Total Time 40 minsCategory SoupCalories 271 per serving
- Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
CREAMY MARSALA MUSHROOM SOUP RECIPE | BEST …
From mantitlement.com
Cuisine AmericanTotal Time 40 minsCategory SoupCalories 131 per serving
- 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.
MARVELOUS CREAM OF MUSHROOM SOUP WITH MARSALA RECIPE ...
From rachaelraymag.com
Servings 1Category Dinner
- Preheat the oven to 375°. Place the garlic heads on a sheet of foil. Drizzle with EVOO, season with salt and pepper, and wrap up tightly. Place on a large baking sheet and roast until very soft, about 1 hour. Let cool, then squeeze the garlic from the skins onto a cutting board. Using the flat side of your knife, smear the garlic across the board, creating a paste.
- In a large pot, bring the stock and dried mushrooms to a low boil over medium-high heat. Simmer until the mushroom are soft, about 20 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board, reserving the stock in the pot. Chop the mushrooms.
- In a Dutch oven or soup pot, heat 2 tbsp. EVOO, two turns of the pan, over medium-high. Melt the butter into the oil, then add the fresh mushrooms, thyme, and rosemary. Cook, stirring often, until the liquid from the mushrooms evaporates and the mushrooms are well browned, about 20 minutes; season.
- Add the onion and garlic paste and stir another minute or so. Add the marsala and cook, stirring, until the liquid is absorbed. Pour in the mushroom stock, leaving behind any grit in the bottom of the pot. Stir in the chopped reconstituted dried mushrooms and the cream. Using an immersion blender, puree the soup. Cover to keep warm. Serve in small bowls topped with chives and/or parsley.
VEGAN CREAMY MUSHROOM MARSALA SOUP - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (4)Total Time 35 minsCategory Main CourseCalories 491 per serving
- 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.
PRESSURE COOKER CHICKEN MARSALA MUSHROOM SOUP - THIS OLD GAL
From thisoldgal.com
5/5 (3)Total Time 28 minsCategory Appetizer, Dinner, Lunch, MainCalories 243 per serving
- 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.
GORGEOUS CREAMY MUSHROOM SOUP WITH MARSALA - DELICIOUSLY ...
From thehomechef.uk
Cuisine ItalianTotal Time 45 minsCategory SoupCalories 374 per serving
- Melt the butter in a large casserole dish/Dutch oven or stock pot over medium heat. Once hot, add the chopped onions and season with salt and black pepper, to taste (see notes). Cook, stirring occasionally until the onions are soft and translucent, about 5 minutes.
- Add the mushrooms, rosemary, and thyme. Season with additional salt and black pepper, to your taste, and stir to combine. Cook, stirring occasionally, until the mushrooms are nicely browned and start to release their liquids, about 5 minutes.
- Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook for 2 minutes or until the wine is reduced by one half and the strong aroma dissipates.
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3.2/5 (27)Total Time 40 minsCategory Dinner,Lunch,Main Course,StarterCalories 101 per serving
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