
1 lb onions, about 3 medium, diced
2 med carrots, diced
2 celery stalks, diced
4 cloves garlic
2 lbs mushrooms, sliced
1/4 c Marsala
1 bay leaf
7 c chicken broth
salt, pepper, olive oil
Gruyere cheese and day-old French bread to serve
1) In a large dutch oven, saute onions over medium heat until softened and caramelized, about 30 minutes.
2) Add celery, garlic, and carrots and cook until softened, about 6 minutes.
3) Add Marsala wine and cook until mostly evaporated, 2 minutes
4) Add mushrooms and cook until softened and liquid has evaporated, about 10 more minutes.
5) Season mixture with salt and pepper. Add chicken broth and bay leaf. Heat to an almost boil. Simmer on low for 25 minutes.
6) Using an immersion blender or carefully with a regular blender, puree soup until smooth. Adjust seasoning to taste.
7) To serve, top with toasted bread cubes and a generous sprinkle of cheese. Broil for a few minutes until golden brown.
Serves 6.
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