I used a variety of mushrooms including Hen of the Woods and Brown and Alba Clamshells. Hen of the Woods (also called Maitake) have an earthy, spicy flavor. They are one of my favorite types of mushrooms. With Clamshells you’ll get a very slight shellfish flavor. Cremini, Shittake, or Baby Bella mushrooms also work nicely in this soup! You’ll also need butter, olive oil, onion, garlic, Marsala, fresh oregano and thyme, flour, chicken broth, beef bouillon (powder or cubes), salt, pepper, and red pepper flakes (optional), cream, and fresh parsley.

You’ll start by sautéing onion and garlic in olive oil for a few minutes. Add mushrooms and fresh herbs and cook for about 5-6 more.

Pour in Marsala and cook for about 4-5 more minutes. Stir in flour. It will absorb liquid and form a thicker consistency. Pour in chicken broth and bring to boil. Add spices and bouillon, then turn down to simmer for 30 minutes, covered.

Pour in cream (half and half also works fine) and stir. Gently simmer on low for a couple more minutes. Adjust spice to your taste and stir in parsley.

Dish up and serve hot. Feel free to add some extra thyme if you’d like.

Serve with a slice of French baguette or grilled cheese if you’d like! This soup is great for dipping crusty bread. Yum. Enjoy!

Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4-5 garlic cloves, minced
• 2 lbs fresh mushrooms (varieties can be mixed)
• 2 tablespoons fresh thyme
• 1 tablespoon fresh oregano
• 1 cup Marsala wine
• ½ cup flour
• 32 oz chicken broth
• 1 tablespoon beef bouillon or 3 cubes
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• ½ teaspoon red pepper flakes (optional)
• 1 cup cream or half and half
• 1 tablespoon fresh parsley, chopped

Instructions

1. Add butter and olive oil to a large pot over medium heat.
2. Once butter is melted, add onion and sauté for 3 minutes.
3. Add garlic and sauté for one more minute.
4. Add mushrooms, thyme, and oregano, then cook for 5 minutes, stirring frequently.
5. Pour in Marsala, stir to combine, and simmer for 5 more minutes.
6. Add flour and stir until combined; it will absorb most of the liquid.
7. Add chicken broth and bring to a boil.
8. Stir in beef bouillon and spices.
9. Reduce heat to low, cover, and simmer for 30 minutes.
10. Stir in cream and simmer on low heat for a couple of minutes.
11. Adjust spices to taste.
12. Stir in parsley and serve.