Recipe

Mushroom And Potato Soup With Marsala Wine Recipe

Add Step-by-Step Photos	Rottman / All my dishes 11 months, 2 weeks ago Good for a winter day. The base recipe came from The Ultimate Soup Bible, but the flavorings were changed by mistake one night when I ran out of vinegar and substituted Marsala wine. Prep:10m Cook:25m Servings:2	Rottman
	winter soup creamy

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Ingredients

1 1/2 tb butter

1 tb oil

1 ea onion, coursely chopped

4 ea potatoes, peeled and diced

12 oz mixed mushrooms, portabello, white, cremini, rough chopped

2 cloves garlic, crushed

2/3 cup Marsala wine

5 cup good chicken broth

salt and pepper to taste

sour cream for garnish

Directions

Heat the butter and oil in a large pot over medium heat. Add the chopped onion, turning it in the butter until well coated. Stir in the mushrooms and garlic. Cover for 5-10 minutes. Add the Marsala. Cook for 5 minutes.

Add the potatoes and chicken broth. Season and bring to a boil. Cook for an additional 15 minutes until ingredients are tender.

Put the mixture in a food processor and blend until it has been coursely chopped.

If you desire, you may add one bunch of finely chopped parsley at this point. I don't, but it's your call.

Serve with a dollop of sour cream added to each bowl.

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